Roasted Chickpea Snack Mix with Herbs

Preheat the oven to 375°F (190°C) and line two large baking sheets with parchment paper.

Drain and rinse 3 cans of chickpeas thoroughly. Pat them dry with paper towels, removing any loose skins for better crispiness.

In a large bowl, whisk together 3 tablespoons olive oil, 2 tablespoons low-sodium soy sauce, and 1 tablespoon maple syrup.

Add 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1/4 teaspoon cayenne pepper, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper to the oil mixture and stir to combine.

Add the dried chickpeas to the bowl and toss until evenly coated with the seasoning mixture.

Spread the chickpeas in a single layer on the prepared baking sheets, ensuring they're not overcrowded.

Roast for 30-35 minutes, stirring halfway through, until the chickpeas are golden brown and crispy.

While the chickpeas are roasting, toast 1 cup of mixed nuts and 1/2 cup of pumpkin seeds in a dry skillet over medium heat for about 5 minutes, stirring frequently to prevent burning.

When the chickpeas are done, remove from the oven and let cool for 5 minutes.

In a large bowl, combine the roasted chickpeas, toasted nuts and seeds, 3 tablespoons nutritional yeast, and 1/3 cup dried cranberries.

Toss everything together until well mixed. Taste and adjust seasoning if necessary.

Allow the mixture to cool completely before storing in an airtight container. The mix will stay fresh for up to 1 week.