Spicy Chickpea Snack Mix
Elevate your snacking game with this irresistible Spicy Chickpea Snack Mix, a bold and flavorful combination of roasted chickpeas, crunchy pepitas, and almonds. Seasoned with a fiery blend of smoked paprika, ground cumin, cayenne pepper, and garlic powder, this mix packs a satisfying kick with every bite. A drizzle of honey adds a subtle touch of sweetness, perfectly balancing the smoky and spicy notes. Easy to make in under an hour, this protein-rich, gluten-free snack is roasted to crispy perfection, making it a healthier alternative to traditional chips. Serve as a party appetizer, a trail-ready snack, or a savory topping for salads. Perfectly portable and bursting with bold flavors, this snack mix will become your go-to for guilt-free indulgence.
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Recipe Information
Ingredients
- 2 cups canned chickpeas (garbanzo beans)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 cup pepitas (pumpkin seeds)
- 0.5 cup almonds (raw or roasted)
- 0.5 teaspoon chili powder
- 1 teaspoon honey (optional, for a touch of sweetness)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Drain and rinse the canned chickpeas thoroughly, then pat them dry using a clean kitchen towel or paper towels. Make sure they are as dry as possible for optimal crispiness.
Spread the chickpeas evenly on the prepared baking sheet and bake for 20 minutes, stirring halfway through the cooking time.
While the chickpeas are roasting, prepare your spice mixture. In a small bowl, combine smoked paprika, ground cumin, cayenne pepper, garlic powder, salt, and chili powder.
After the initial 20 minutes of baking, remove the chickpeas from the oven. Drizzle them with olive oil and sprinkle the spice mixture evenly over the chickpeas. Toss well to coat.
Add the pepitas and almonds to the baking sheet, mixing them with the seasoned chickpeas. If you're using honey, drizzle it lightly over the mix for a hint of sweetness.
Return the baking sheet to the oven and roast for an additional 15-20 minutes, stirring once halfway through, until the chickpeas are golden and crunchy, and the nuts and seeds are lightly toasted.
Allow the snack mix to cool completely on the baking sheet. The chickpeas will continue to crisp up as they cool.
Serve immediately or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 695 mg | 30% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 5.3 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 368 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
