Roasted Chickpea Snack Mix
20min
45min
3
385
Chef's Note
For maximum crispiness, make sure your chickpeas are completely dry before roasting. If they're still moist, they'll steam rather than roast. You can also customize the spice blend to your preference—try adding herbs like thyme or oregano for different flavor profiles. The snack mix will stay fresh in an airtight container for up to 2 weeks, though the chickpeas may soften slightly over time.
Tags
Ingredients
2 cans (15 oz each), drained and rinsed chickpeas
1 cup mixed nuts (almonds, cashews, walnuts)
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/3 cup dried cranberries
1/3 cup, chopped dried apricots
3 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon (optional) cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon, crushed dried rosemary
1/4 cup whey protein isolate (unflavored)
Instructions
- 1
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- 2
Thoroughly drain and rinse 2 cans of chickpeas. Pat them completely dry with paper towels or a clean kitchen towel. Remove any loose skins for a crispier result.
- 3
In a large bowl, combine 3 tablespoons of olive oil, 1 tablespoon of maple syrup, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of cayenne pepper (if using), 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of crushed dried rosemary.
- 4
Add the dried chickpeas to the spice mixture and toss until evenly coated.
- 5
Spread the seasoned chickpeas in a single layer on one of the prepared baking sheets.
- 6
Bake for 30-35 minutes, stirring halfway through, until the chickpeas are golden and crispy.
- 7
While the chickpeas are roasting, place 1 cup of mixed nuts, 1/2 cup of pumpkin seeds, and 1/2 cup of sunflower seeds on the second baking sheet. Drizzle with a small amount of the remaining spice mixture and toss to coat.
- 8
During the last 10-15 minutes of chickpea roasting time, place the nut and seed tray in the oven to toast until fragrant and lightly golden.
- 9
Remove both trays from the oven and allow to cool for 10 minutes.
- 10
In a large bowl, combine the roasted chickpeas, toasted nuts and seeds, 1/3 cup of dried cranberries, and 1/3 cup of chopped dried apricots.
- 11
Sprinkle 1/4 cup of unflavored whey protein isolate over the mixture and gently toss until everything is evenly coated. This adds protein and helps absorb any remaining moisture.
- 12
Allow the mixture to cool completely before storing in an airtight container. The mix will become crispier as it cools.
Nutrition Information (per serving)
385
34g
29g
15g
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