With a healthy blend of sweetly spiced chickpeas, dried cherries, crunchy almonds and pepitas, and a healthy amount of (obligatory) dark chocolate, you won’t be able to put down this easy Chickpea Snack Mix.
My earliest memory of trail mix is a zip-top bag with peanuts, raisins, and chocolate chips that my aunt packed for me one day when she took me to the zoo.
It was my introduction to the miracle that occurs when sweet, salty, chewy, and crunchy combine to create a perfect single fistful (and inspired my love for these Trail Mix Granola Bars).
I demolished my bag at an alarming speed and have been smitten with it since. My latest trail mix fix: today’s superfood-studded roasted chickpea snack mix.
5 Star Review
“I love extra crispy chickpeas and that paprika absolutely solidifies the mix… thank you for the delicious, simple recipe!”
— Julia —
This easy chickpea snack mix shares the same magical salty-sweet, chewy-crunchy qualities I remember from that day at the zoo (these Healthy Granola Bars also share that quality).
It’s high in protein and fiber and packed with nutritious ingredients (like these Protein Balls), and like the snack mix my aunt so thoughtfully packed for me, it will keep you energized through any adventure.
Are Roasted Chickpeas Good for You?
Yes, roasted chickpeas are incredibly good for you!
High in protein and fiber, chickpeas are an affordable, easy way to up the nutritional profile of almost any recipe.
How to Make Chickpea Snack Mix
Hanger-prone, munchie-loving individual that I am, crispy roasted chickpeas have long been one of my favorite healthy snacks (as have these Chocolate Peanut Butter Energy Balls).
The Ingredients
- Chickpeas. The crispy texture and mild, nutty flavor of roasted chickpeas make them easy to adapt to a variety of spice blends and other yummy trail mix additions. (I love them just as much in this Shaved Brussels Sprouts Salad.)
- Maple Syrup + Spices. I opted for sweet roasted chickpeas (reminiscent of these Honey Roasted Cashews) by tossing them with cinnamon, a touch of maple syrup, salt, and smoked paprika. The cinnamon and maple give the snack mix warmth and make it feel like a treat, while the smoked paprika adds a light, intriguing background note that will keep your hand reaching back into the bowl for more.
- Pepitas + Almonds. For healthy fats, protein, fiber, and nutrients.
- Dried Cherries. For antioxidants and delicious flavor. Dried cranberries or raisins would also work here.
- Dark Chocolate Chips. Even more antioxidants and a trail mix necessity (chocolate is also necessary for No Bake Granola Bars IMO).
The Directions
- Dry the chickpeas by laying them on a double layer of paper towels.
- Bake for 10 minutes in a preheated oven.
- Remove the chickpeas, drizzle with coconut oil and maple syrup, and season with cinnamon, salt, and smoked paprika.
- Return to the oven for an additional 10 minutes.
- Remove the chickpeas, stir, then add the pepitas and almonds to the pan.
- Bake until the nuts are toasty and the chickpeas are crisp. Remove and let cool completely.
- Once cool, toss the chickpeas and nuts together in a serving bowl with the cherries and chocolate. ENJOY!
Storage Tips
- To Store. Store for up to 1 week in an airtight container at room temperature. If you use a zip-top bag, the chickpeas will soften but will still be delicious. If you’d like to keep them extra super crispy, try a parchment paper bag like these or these.
- To Freeze. I do not recommend freezing this recipe, as the chickpeas and nuts become soft.
Crispy, crunchy, salty, and sweet, it’s a delicious way to stay energized for any adventure.
Frequently Asked Questions
Perfecting the art of crispy roasted chickpeas can be a challenge. Here are my four biggest tips. (1) drying thoroughly, (2) roasting without seasoning first, (3) baking in a single layer, and (4) letting them cool completely before storing. A bonus tip to try if you’re still having trouble would be to preheat your baking sheet in the oven before putting the chickpeas on it.
Yes! Chickpeas are a naturally gluten free food. As always I recommend checking your labels, if you are particularly sensitive to gluten, to ensure they were processed in a facility that is certified gluten free.
While I can’t speak for all snack mixes, this particular one is healthy. Made with minimally processed ingredients that are high in protein, fiber, antioxidants, and vitamins, and low in added sugars., it’s a great choice for a snack on the go.
Chickpea Snack Mix
Ingredients
- 1 can low-sodium chickpeas (15 ounces) rinsed and drained
- 1/2 tablespoon coconut oil melted
- 1/2 tablespoon pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/8 teaspoon smoked paprika optional
- 1/4 cup raw pumpkin seeds pepitas
- 1/4 cup raw almonds or pecan halves
- 1/3 cup dried cherries
- 1/4 cup dark chocolate chips
Instructions
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper and set aside. Lay the chickpeas on a double layer of paper towels and dry them as much as you can, changing out the towels as needed. Remove any skins that come loose (no need to get them all).
- Spread the chickpeas in a single layer on the prepared baking sheet. Bake for 10 minutes. (Do not be tempted to add anything to the chickpeas. Starting them out in the oven plain helps them become extra crispy!).
- Remove the chickpeas from the oven and drizzle with the coconut oil and maple syrup. Sprinkle with the cinnamon, salt, and smoked paprika. Toss to evenly coat (the pan will be hot—be careful!—let cool a few minutes as needed), then return the chickpeas to the oven for an additional 10 minutes.
- Remove the pan from the oven once more and give it a little shake to rotate the chickpeas. Add the pepitas and almonds to the pan in a single layer. Continue baking until the nuts are toasty and the chickpeas are brown and crisp, about 8 to 10 additional minutes. Place the pan on a wire rack and let cool completely.
- Once the chickpeas and nuts are cool, add them to a serving bowl. Stir in the dried cherries and dark chocolate chips. Divide into desired portions and store for later or munch immediately!
Notes
- TO STORE: Store for up to 1 week in an airtight container at room temperature. If you use a zip-top bag, the chickpeas will soften but will still be delicious. If you’d like to keep them extra super crispy, try a parchment paper bag like these or these.
- TO FREEZE: I do not recommend freezing this recipe, as the chickpeas and nuts become soft.
Nutrition
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Do you put fresh chickpeas or dried chickpeas? If they are dried, should I hydrate them first?
Hi Francisco, canned chickpeas are already cooked, so that’s what I used here. If you have dried chickpeas, they should be cooked first before using in this recipe.
Just made this recipe earlier today. The only thing I did differently was to use dried cranberries instead of cherries, since that’s what I had on hand. I also waited to toss the chickpeas in the cinnamon and smoked paprika until the last 10 minutes, when I added the pepitas and almonds. This is delicious, I will definitely be making it again. Thank you!
YAY!! So happy you enjoyed it Christina. Thank you for trying the recipe and taking time to leave this wonderful review!
I love extra crispy chickpeas and that paprika absolutely solidifies the mix… thank you for the delicious, simple recipe!
Thank you so much, Julia! I’m so glad you enjoyed it!
How do I get the garbanzo beans to stay crisp? They were at first, but after letting them cool for about 20-30 min. they became soft :(
Hi DJ, you could try roasting them a little longer next time. Some softening is normal, but they shouldn’t be overly soft or soggy.
I made the recipe, which was tasty, but the chick peas did not get crunchy. I followed directions. Even tried twice.
Hi Pam, my three biggest tips for getting crisp chickpeas are in the recipe (drying thoroughly, roasting without seasoning first/baking in a single layer, and letting them cool completely), so if you followed those tips already, it’s difficult to know what else may be causing your chickpeas to stay soft. It may be that they weren’t baked long enough. Next time, you could also try preheating your baking sheet in the oven as it warms up and putting the chickpeas on the hot sheet—I’ve never tried that with chickpeas, but I know it works well in some french fry recipes. I hope that helps!
I recently made this snack mix for my Dad and his co-workers. Most people loved it! There was one person who didn’t like it, because she doesn’t like snacks that are salty and sweet at the same time. But it was still a huge hit! Thank you for sharing!
Thank you for taking the time to share this kind review, Erica! I’m so happy to hear that this was a hit!
I made this today and love the flavors! My only concern was that the chickpeas were still rather soft inside. It’s not bad, I was just expecting crunchy. Perhaps the first trip in the oven needs to be a little longer. I followed the recipe exactly. I will definitely make this again!,
I’m so happy that you enjoyed it, Susie! Thank you for sharing this kind review!
Hi! I’m allergic to maple, is there an alternative for this recipe? Thanks so much!
Hi Amanda! I haven’t tested this out myself but you could maybe try honey, or just leave it out. If you decide to experiment, I’d love to know how it turns out!