Roasted Chickpea Snack Mix. The Summer Sale You Won't Want to Miss. Crunchy cinnamon roasted chickpeas with dried cherries, almonds, pumpkin seeds, and dark chocolate. High protein and packed with super foods, it's the perfect on-the-go healthy snack.

Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss together with the olive oil and the flavouring of your choice. Spread the chickpeas in a baking pan. You can cook Roasted Chickpea Snack Mix using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Roasted Chickpea Snack Mix

It's 1 can (15 oz.) of unsalted chickpeas, drained and rinsed.
Prepare 1 tbsp. of coconut oil, melted.
Prepare 1/4 tsp. of salt.
It's 1/2 tbsp. of pure maple syrup.
Prepare 1/2 tsp. of ground cinnamon.
Prepare 1/8 tsp. of smoked paprika.
You need 1/4 cup of raw pumpkin seeds.
You need 1/4 cup of raw almonds.
Prepare 1/3 cup of dried cranberries (or dried fruit of choice).
You need 1/4 cup of dark chocolate chips.

When the chickpeas are crisp, leave to cool. Spread into a single layer on a baking sheet. Drain can of chickpeas and rinse. Dry chickpeas gently with paper towel.

Roasted Chickpea Snack Mix step by step

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..

Place chickpeas on a rimmed baking sheet. Drain the chickpeas and pat dry on kitchen towel. Roasted Kale and Chickpea Snack Mix. Oven-roasted chickpeas are about as simple as it gets — toss with olive oil and salt, roast, eat — but there are a few key things to keep in mind. First, dry the chickpeas as much as possible.