Chickpea Snack with Chocolate (Print Version)
# Ingredients:
→ Chickpea Snack Mix Ingredients
01 -
1 can (15 ounces) low-sodium chickpeas, rinsed and drained
02 -
½ tablespoon coconut oil, melted
03 -
½ tablespoon pure maple syrup
04 -
½ teaspoon ground cinnamon
05 -
½ teaspoon kosher salt
06 -
⅛ teaspoon smoked paprika (optional)
07 -
¼ cup raw pumpkin seeds (pepitas)
08 -
¼ cup raw almonds or pecan halves
09 -
⅓ cup dried cherries
10 -
¼ cup dark chocolate chips
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper. Dry the chickpeas thoroughly using paper towels, removing any loose skins.
02 -
Spread the chickpeas in a single layer on the baking sheet. Bake for 10 minutes without seasoning to ensure crispiness.
03 -
Remove the tray from the oven. Drizzle the chickpeas with coconut oil and maple syrup. Sprinkle with cinnamon, kosher salt, and smoked paprika. Toss to evenly coat, being cautious as the tray will be hot, then return to the oven for another 10 minutes.
04 -
Shake the tray gently to rotate the chickpeas. Add the pumpkin seeds and almonds in a single layer. Bake for an additional 8–10 minutes, until the nuts are toasted and chickpeas become crisp and brown.
05 -
Let the chickpeas and nuts cool completely before transferring to a bowl. Stir in the dried cherries and dark chocolate chips. Portion as desired or enjoy immediately.
# Notes:
01 -
Store the mix for up to 1 week in an airtight container. Use parchment paper bags for extra crispiness.
02 -
Freezing is not recommended as it softens the chickpeas and nuts.