Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, roasted chickpea snack mix. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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Roasted Chickpea Snack Mix is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Roasted Chickpea Snack Mix is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. 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:
- Take 1 can (15 oz.) unsalted chickpeas, drained and rinsed
- Prepare 1 tbsp. coconut oil, melted
- Get 1/4 tsp. salt
- Get 1/2 tbsp. pure maple syrup
- Make ready 1/2 tsp. ground cinnamon
- Take 1/8 tsp. smoked paprika
- Prepare 1/4 cup raw pumpkin seeds
- Make ready 1/4 cup raw almonds
- Prepare 1/3 cup dried cranberries (or dried fruit of choice)
- Make ready 1/4 cup dark chocolate chips
Nutritarian / Vegan / Gluten-Free The Watering Mouth. Spread chickpeas out on a parchment paper-lined baking sheet. Put a few layers of paper towels on your work surface. Strain and rinse the chickpeas in a colander, then shake off as much water as possible.
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.
I then drizzled them with olive oil and added sea salt and garlic powder. Unlike deep-fried chickpeas, oven-roasted chickpeas don't stay as crispy once they cool, so I recommend eating them while they're still warm from the oven for optimal crunchiness. This said, once they cool, the roasted chickpeas become intensely nutty and addictively chewy. Then dry them really well using a clean dishtowel. Just gently roll them between the dishtowel.
So that’s going to wrap it up for this special food roasted chickpea snack mix recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
