Description
Crispy chickpeas and nuts tossed in a spicy blend of chile powder, cumin, and cayenne. Perfect for a crunchy snack or party treat!
Ingredients
Units
Scale
- 1 lbs (454 g) raw nuts and seeds of choice almonds (walnuts, cashews, sunflower seeds, pepitas)
- 1 15 ounce (425 g) can chickpeas
- 2 tablespoons olive oil
- 1 teaspoon chile powder
- 1 teaspoon ground cumin
- 1/4-1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- Salt
Instructions
- Preheat oven to 400°F (204°C).
- Drain, rinse, and gently dry a can of chickpeas with a paper towel.
- Place chickpeas on a rimmed baking sheet, drizzle with olive oil, and sprinkle with salt. Toss to coat.
- Bake for 20 to 30 minutes, or until crispy.
- Remove from oven and allow to cool.
- In a medium bowl, combine nuts, seeds, and cooled chickpeas.
- Add all seasonings and toss to coat.
- Store in an airtight container or ziplock bag.
Notes
- For extra spice, add a pinch of smoked paprika or chipotle powder.
- To prevent burning, spread chickpeas in a single layer on the baking sheet.
- This snack mix keeps well for up to 2 weeks in an airtight container at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2
- Sodium: 200
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 7