Spicy Trail Mix with Roasted Chickpeas

Spicy Trail Mix with Roasted Chickpeas

This Spicy Trail Mix recipe with roasted chickpeas is crunchy, salty, with a spicy kick! Easily customizable. Perfect for game days, parties, and on-the-go. Gluten-free.

Course Snack

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 173kcal

Author Tessa

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.

Notes

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.

To store: Keep in an airtight container or ziplock bag for up to one week.

Nutrition