Spicy Roasted Chickpea Snack Mix

Ingredients

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  15 oz or 425g

• Olive oil

  Salad or cooking

  2 ⅔ tbsp or 36g

• Salt

  Table

  1 dash or 0.4g

• Walnuts

  Nuts, black, dried

  8 oz or 227g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Cayenne pepper

  Spices, red or cayenne

  25g

• Salt

  Table

  ½ tsp or 3g

• Almonds

  Nuts, raw

  8 oz (23 whole kernels) or 227g

• Chili powder

  Spices

  2 ⅞ tsp or 8g

Directions

1. 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.
2. 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.
3. 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.
4. Recipe by: Tessa (source: https://saltedplains.com/spicy-roasted-chickpea-snack-mix/#recipe)