Easiest Way to Prepare Super Quick Homemade Roasted Chickpea Snack Mix
Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Make Super Quick Homemade Roasted Chickpea Snack Mix. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Roasted Chickpea Snack Mix, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted Chickpea Snack Mix delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Roasted Chickpea Snack Mix is 6 - 1/2 cups. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few components. You can have Roasted Chickpea Snack Mix using 10 ingredients and 6 steps. Here is how you cook it.
This is a yummy and slightly healthier take on a traditional trail mix. It has all the salty/sweet/crunchy components that I love in a trail mix, high in protein and fiber, has healthy fats from the nuts/seeds and it will keep you fueled with good energy. You can customize the seasonings on the chickpeas to your liking. Recipe adapted from : Wellplated.com
Ingredients and spices that need to be Make ready to make Roasted Chickpea Snack Mix:
- 1 can (15 oz.) unsalted chickpeas, drained and rinsed
- 1 tbsp. coconut oil, melted
- 1/4 tsp. salt
- 1/2 tbsp. pure maple syrup
- 1/2 tsp. ground cinnamon
- 1/8 tsp. smoked paprika
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw almonds
- 1/3 cup dried cranberries (or dried fruit of choice)
- 1/4 cup dark chocolate chips
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.
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