Roasted Chickpea Snack Mix
5min
20min
1
363
Chef's Note
Make sure to dry the chickpeas thoroughly before roasting - this is the key to getting them crispy! You can prepare a larger batch of this mix and store it in an airtight container for up to 5 days for quick, protein-packed snacks throughout the week.
Tags
Ingredients
1 cup canned chickpeas
2 tablespoons protein powder (unflavored)
1/2 cup rice cereal squares
1 cup air-popped popcorn
1 teaspoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon salt
Instructions
- 1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Drain and rinse 1 cup of canned chickpeas, then pat them completely dry with paper towels.
- 3
In a bowl, toss the chickpeas with 1 teaspoon olive oil, 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, and 1/4 teaspoon salt until evenly coated.
- 4
Spread the seasoned chickpeas in a single layer on the prepared baking sheet.
- 5
Roast in the preheated oven for 20 minutes, shaking the pan halfway through, until chickpeas are crispy and golden brown.
- 6
While the chickpeas are cooling, mix 2 tablespoons of unflavored protein powder with 1/2 cup rice cereal squares and 1 cup air-popped popcorn in a large bowl.
- 7
Add the cooled roasted chickpeas to the bowl and toss everything together gently.
- 8
Store in an airtight container if not eating immediately.
Nutrition Information (per serving)
363
32g
32g
12g
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