An easy savory trail mix full of protein and fiber, this Spicy Roasted Chickpea Snack Mix is a feel-good way to snack. Perfect for on-the-go! Gluten-free and vegan.
The older I get, the more I find myself gravitating towards salty snacks over sweet ones. When traveling by car or by plane (or train!) I reach for the crunchy, salty option every time.
Now that sweet is not my first reach these days, there's still always the dilemma of healthy salty-crunchy snacks or whatever looks best at the convenience store (I see you Fritos).
Enter this spicy roasted chickpea snack mix and problem solved. Roasted chickpeas can be deliciously addictive all on their own, but added to a combination of nuts and seeds and you've got a trail mix worth reaching for.
A perfect salty, spicy crunch every time.
Based on your tolerance and spicy preference, you can use more or less cayenne. I tend to like things on the spicier side, so I used the ½ teaspoon noted in the recipe.
Happy snacking!
Spicy Roasted Chickpea Snack Mix
Ingredients
- 1 15-ounce can chickpeas
- 2 tablespoons + 2 teaspoons olive oil
- salt for sprinkling
- 1 lbs raw nuts and seeds of choice almonds, walnuts, cashews, sunflower seeds, pepitas
- 1 teaspoon chile powder
- 1 teaspoon ground cumin
- ¼-1/2 teaspoon cayenne pepper based on spicy preference
- ½ teaspoon salt
Instructions
- Preheat oven to 400 degrees Fahrenheit. Drain can of chickpeas and rinse. Dry chickpeas gently with paper towel. Place chickpeas on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt. Toss with hands to coat. Bake for 20 to 30 minutes or until chickpeas have become crispy. Remove from oven and allow to cool. Change oven heat to 350 degrees Fahrenheit and line an additional baking sheet with parchment paper.
- In a medium bowl, place nuts and seeds. Drizzle 1-2 teaspoons olive oil over nuts and seeds. Toss to coat. Transfer to prepared baking sheet and toast in oven for 4-5 minutes. Remove from oven, stir on tray. Return to oven and toast for 2-3 minutes more, watching closely. Remove from oven and allow to cool completely.NOTE: If using smaller seeds, watch toasting closely so they do not burn.
- Once cooled, return nuts and seeds to medium bowl. Add cooled chickpeas. Add all seasonings and toss to coat. Add additional salt to taste if desired. Store in an airtight container or ziplock bag.
Nutrition
Sarah
This is an awesome snack mix for entertaining!
Archana
Hi Tessa ,this looks awesome!
If I don't have canned chickpeas ,what's the other option.
I can get it only in dry form like soya beans or pulses.
How can I bake those dry chickpeas
Alene
One question. Do the spices stick to the nuts and seeds without being baked or tossed with olive oil? Sounds delicious, though, and I probably wouldn't stop eating them if I make them!
Tessa
Hi Alene! Thanks for your note. I've actually been wanting to make a couple updates to this recipe, such as toasting the nuts (really enhances the flavor), that have been on my list. Your note reminded me to get to it! I've just updated it - adding a little olive oil to nuts and seeds before toasting also allows more seasoning to stick to them as well. Happy New Year!
Traci | Vanilla And Bean
OMG, you said the F word (fritos - gah!). You know, I grew up on those and had a weekly douse of frito pie - omg. But now, I'll take a salty snack like this any day over those.. these are scrumptious Tessa! And go ahead and give me extra cayenne. Road trip perfection! xo (your photography - swoooon!)
Tessa
Hahaha, seriously, Fritos are my weakness! I'm with you - the spicier the better! Thank you so much, Traci! <3
Abby @ Heart of a Baker
Oh shoot, this is right up my alley! I used to go sweet every single time for snacks, but now I'm ALL about the savory. I think this mix is a perfect solution to the 'buy a big bag of chips and eat them all' problem I have when traveling :) xoxo
Tessa
Haha, yes, those bags of chips are pretty hard to say no to once you've been on the road for a while! Hope you had a great weekend! xo