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Save On Healthy Food, Vitamins, Supplements, Personal Care and More at Vitacost®! This time, got it right!" I was on a mission to recreate the most sublime salad that I'd ever tasted, made up of blackened salmon, roasted chickpeas, golden raisins, and balsamic vinaigrette. Crunchy cinnamon roasted chickpeas with dried cherries, almonds, pumpkin seeds, and dark chocolate.
To get started with this recipe, we must prepare a few ingredients. You can cook roasted chickpea snack mix using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Roasted Chickpea Snack Mix:
- Get unsalted chickpeas, drained and rinsed
- Prepare coconut oil, melted
- Make ready salt
- Make ready pure maple syrup
- Take ground cinnamon
- Prepare smoked paprika
- Take raw pumpkin seeds
- Prepare raw almonds
- Make ready dried cranberries (or dried fruit of choice)
- Prepare dark chocolate chips
Spread chickpeas out on a parchment paper-lined baking sheet. 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.
Instructions 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.
Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski. Homemade back-to-school snacks can seem like a daunting task, but here's one that's easy, healthy, and delicious: crispy roasted chickpeas. All you really need is a can of chickpeas, some oil, and salt, but roasted chickpeas are even better with a little bit of seasoning. Roasted chickpeas are a healthy snack and a snap to make. Here are three delicious flavor variations, but try creating your own custom version by using your favorite herbs and spices.
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