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Roasted Chickpea Snack Mix
Roasted Chickpea Snack Mix

Before you jump to Roasted Chickpea Snack Mix recipe, you may want to read this short interesting healthy tips about Your Health Can Be Affected By The Foods You Decide To Consume.

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One more thing you will want to make sure of is that your having enough of is your vegetables as this will additionally be able to have a good affect on your health. You may already know that most of the vitamins you need everyday can be found in a variety of vegetables, but you will also be able to find essential potassium in vegetables as well. You will notice that one of the veggies we are discussing is broccoli, which is packed with potassium. Another thing you might like to try is the next time you make a salad try using spinach rather than your traditional lettuce as you will find that there are a lot more nutrients that can be found in those leaves.

Following a few of the suggestions above you will see that you’ll be living a healthier life. One thing that you ought to actually avoid is all of the processed foods which you can buy in the stores, and start preparing fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to roasted chickpea snack mix recipe. To cook roasted chickpea snack mix you only need 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Roasted Chickpea Snack Mix:
  1. Take 1 can (15 oz.) unsalted chickpeas, drained and rinsed
  2. Get 1 tbsp. coconut oil, melted
  3. Get 1/4 tsp. salt
  4. Prepare 1/2 tbsp. pure maple syrup
  5. Provide 1/2 tsp. ground cinnamon
  6. Prepare 1/8 tsp. smoked paprika
  7. Get 1/4 cup raw pumpkin seeds
  8. Get 1/4 cup raw almonds
  9. Use 1/3 cup dried cranberries (or dried fruit of choice)
  10. Provide 1/4 cup dark chocolate chips
Instructions to make Roasted Chickpea Snack Mix:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Once cool, place the chickpea mixture into a large bowl, stir in the dried cranberries and dark chocolate and that's it.
  6. 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.

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