Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, roasted chickpea snack mix. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
This protein-packed snack mix with crunchy roasted chickpeas and peanuts makes the perfect post-activity snack. The flavourful spices, seeds, maple syrup. An easy savory trail mix full of protein and fiber, this Spicy Roasted Chickpea Snack Mix is a feel good way to snack.
Roasted Chickpea Snack Mix is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Roasted Chickpea Snack Mix is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook roasted chickpea snack mix using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Roasted Chickpea Snack Mix:
- Get 1 can (15 oz.) unsalted chickpeas, drained and rinsed
- Make ready 1 tbsp. coconut oil, melted
- Take 1/4 tsp. salt
- Take 1/2 tbsp. pure maple syrup
- Prepare 1/2 tsp. ground cinnamon
- Make ready 1/8 tsp. smoked paprika
- Prepare 1/4 cup raw pumpkin seeds
- Get 1/4 cup raw almonds
- Take 1/3 cup dried cranberries (or dried fruit of choice)
- Get 1/4 cup dark chocolate chips
This spice mix/blend is really tasty. They work well with all sorts of herbs and spices. Keyword crunchy roasted chickpeas, dry roasted chickpeas, roasted chickpeas, roasted chickpeas recipe, roasted chickpeas snack. Rinse and thoroughly dry the chickpeas.
Steps to make Roasted Chickpea Snack Mix:
- Preheat the oven to 375°F. Line a large, rimmed baking tray with parchment paper or foil and set it aside. If using foil, very lightly grease it with some additional coconut oil.
- Lay out the drained and rinsed chickpeas on a couple of paper towels and dry them the best you can. Discard any skins that have come loose. Once dried, toss them with the coconut oil and salt. Arrange them in a single layer on the baking tray and bake for about 30 minutes, shaking them around gently about halfway through.
- Remove the chickpeas from the oven and carefully drizzle them with the maple syrup. Sprinkle over the cinnamon and smoked paprika and toss to evenly coat. I transfer the chickpeas to a large bowl to do this, rather than try to do it on the hot pan.
- Return the chickpeas to the pan, then add the pumpkin seeds and the almonds to the pan. Return to the oven for anywhere between 6-10 more minutes, until the nuts/pumpkin seeds are toasted and the chickpeas are browned and crispy. Set the tray over a wire rack to let everything cool completely.
- Once cool, place the chickpea mixture into a large bowl, stir in the dried cranberries and dark chocolate and that's it.
- You can serve it immediately or you can store it for later. Store it in an airtight container (such as a mason jar) for up to 1 week.
I think chickpea trail mix might be my new favorite snickety snacks. I hope you like it as much as I do. I throw roasted chickpeas into everything I possibly can and made a rendition of this just last week. So perfect and I love that you made them pumpkin spice. I am excited to explore different spice combinations and see what other flavors I can create.
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