Easiest Way to Prepare Speedy Roasted Chickpea Snack Mix

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, roasted chickpea snack mix. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Roasted Chickpea Snack Mix is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Roasted Chickpea Snack Mix is something that I’ve loved my entire life. They’re fine and they look wonderful.

An easy savory trail mix full of protein and fiber, this Spicy Roasted Chickpea Snack Mix is a feel good way to snack. The older I get, the more I find myself gravitating towards salty snacks over sweet ones. When traveling by car or by plane (or train!) I reach for the crunchy, salty option every time. Keywords: chickpeas, healthy protein snack, Roasted Chickpea Snack, roasted garbanzo beans.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook roasted chickpea snack mix using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Chickpea Snack Mix:

1. Take unsalted chickpeas, drained and rinsed
2. Prepare coconut oil, melted
3. Get salt
4. Prepare pure maple syrup
5. Make ready ground cinnamon
6. Take smoked paprika
7. Prepare raw pumpkin seeds
8. Take raw almonds
9. Prepare dried cranberries (or dried fruit of choice)
10. Get dark chocolate chips

Snack time is about to get a kick. Chickpeas are little protein-and-fiber powerhouses, exactly what you want in a snack. Keyword crunchy roasted chickpeas, dry roasted chickpeas, roasted chickpeas, roasted chickpeas recipe, roasted chickpeas snack. Rinse and thoroughly dry the chickpeas.

Instructions to make Roasted Chickpea Snack Mix:

1. 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.
2. 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.
3. 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.
4. 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.
5. Once cool, place the chickpea mixture into a large bowl, stir in the dried cranberries and dark chocolate and that's it.
6. 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.

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