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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. Remove the chickpeas from the oven and drizzle with the coconut oil and maple syrup.
Hello everybody, it is me, Dave, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, roasted chickpea snack mix. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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Roasted Chickpea Snack Mix is one of the most favored of current trending meals on earth. It is easy, it's quick, it tastes delicious. It's appreciated by millions every day. They are fine and they look wonderful. Roasted Chickpea Snack Mix is something which I've loved my whole life.
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 that.
The ingredients needed to make Roasted Chickpea Snack Mix:
- {Take of unsalted chickpeas, drained and rinsed.
- {Make ready of coconut oil, melted.
- {Get of salt.
- {Take of pure maple syrup.
- {Get of ground cinnamon.
- {Prepare of smoked paprika.
- {Get of raw pumpkin seeds.
- {Take of raw almonds.
- {Take of dried cranberries (or dried fruit of choice).
- {Make ready of dark chocolate chips.
Sprinkle with the cinnamon, salt, and smoked paprika. Combine roasted chick peas and popcorn in a large bowl with plantain chips and peanuts. Stir to combine then pour over snack mixture. Drain chickpeas in a colander and let them dry completely.
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..
Pat dry with a paper towel if needed, I usually leave them on the counter an hour to make sure they are very dry. 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.
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