Air Fried Pumpkin Spice Chickpeas

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I’m such a fan of pumpkin pie spice but did you know you don’t have to buy the expensive little jar of it? You can totally make it yourself! I’ll let you google it because I don’t have my own recipe and you might have all of the ingredients in your spice cabinet now: ground cinnamon, ground ginger, ground nutmeg, ground allspice, and ground cloves.

Or go for it and buy it pre-made🤪

Air fried newbie over here!

I only got an air fryer recently because it was given to me as a gift. I wasn’t sure exactly what all the fuss was about but I have to tell you, I LOVE mine. Can you get by without it? Of course. We all have for so long!

As as I rummaging through our pantry, I noticed I had four cans of chickpeas/garbanzo beans and remembered my roasted ranch chickpea recipe. You can find it here. I thought, why not air fry them and have it go much faster? The first few times, I burned them or didn’t keep them in long enough. It may take some trial and error on your end too!

While these chickpeas are coated in the pumpkin spice combo, you could swap that for apple pie spice instead. This spice combo is more so cinnamon, nutmeg, and allspice. Slightly different but still delicious.

Air Fried Pumpkin Spice Chickpeas

Course Snack
Keyword beans, chick peas, pumpkin spice, vegetarian

Ingredients

  • 1 can chickpeas, drained and rinsed
  • 1 tbsp olive, canola or avocado oil
  • 1 tbsp brown sugar
  • 1 tbsp maple syrup
  • 1 tsp pumpkin pie spice

Instructions

  1. Drain and rinse the chickpeas and lay them out on a towel to dry them a bit

  2. Mix them in a bowl with the oil and pumpkin pie spices

  3. Heat your air fryer to 390 and place them in the fry basket

  4. Allow to cook for 8-12 minutes (you can go a touch longer but you'll need to stir them and keep an eye on them!)

  5. Immediately put them back in a bowl and mix with maple and brown sugar. Toss to coat and let them dry on parchment paper

Recipe Notes

Did you make this recipe? Send me a photo or better yet, leave a review or give it a rating! You can always tag me on Instagram @The.Intuitive.Kitchen.RD

They’re fast to make but do require your attention. You may hear some popping but I would encourage you to stay near and keep your nose keen for the smell of burning. I like them really crunchy, but you can take them out sooner if you want them slightly soft still.

How can you incorporate them into your day?

There’s lots of ways! You might enjoy them on their own, added to trail mix with nuts and dry cereal. I added my second, slightly soft batch, to a butternut squash soup. I even threw them in a bowl of oatmeal alongside sautéed apples. Lastly, you could toss them with some greens, squash, rice, and a dressing and you’ll have a delicious fall harvest bowl. Yum! If you think of other ways to enjoy them, comment below.

See you next time, in the kitchen!

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