Simple Way to Make Perfect Roasted Chickpea Snack Mix


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Roasted Chickpea Snack Mix Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet. Combine roasted chick peas and popcorn in a large bowl with plantain chips and peanuts.

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, roasted chickpea snack mix. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

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

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To get started with this particular recipe, we have to prepare a few components. You can cook roasted chickpea snack mix using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Roasted Chickpea Snack Mix:

  1. {Take 1 can (15 oz.) of unsalted chickpeas, drained and rinsed.
  2. {Make ready 1 tbsp. of coconut oil, melted.
  3. {Take 1/4 tsp. of salt.
  4. {Make ready 1/2 tbsp. of pure maple syrup.
  5. {Make ready 1/2 tsp. of ground cinnamon.
  6. {Prepare 1/8 tsp. of smoked paprika.
  7. {Make ready 1/4 cup of raw pumpkin seeds.
  8. {Make ready 1/4 cup of raw almonds.
  9. {Get 1/3 cup of dried cranberries (or dried fruit of choice).
  10. {Get 1/4 cup of dark chocolate chips.

Stir to combine then pour over snack mixture. Sprinkle with the cinnamon, salt, and smoked paprika. Drain chickpeas in a colander and let them dry completely. Pat dry with a paper towel if needed, I usually leave them on the counter an hour to make sure they are very dry.

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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While in the colander/strainer, sprinkle the chickpeas with the spices evenly and toss to distribute. On a foil- or silicone-lined baking sheet, spread the chickpeas evenly. Then take the chickpeas out of the oven and place them in the bowl you used before. Add the spices and toss well until the chickpeas are coated evenly. Toss the chickpeas with olive oil and salt.

So that is going to wrap it up with this exceptional food roasted chickpea snack mix recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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