Coconut and Crispy Chickpea Trail Mix
A savory-sweet trail mix featuring crispy roasted chickpeas, toasted coconut flakes, and pumpkin seeds seasoned with orange zest, rosemary, and a touch of maple syrup and cayenne for a unique blend of flavors.
Ingredients
- •1 can chickpeas
- •3 tablespoons extra-virgin olive oil
- •1 teaspoon kosher salt
- •3 pieces orange zest
- •⅓ cup pumpkin seeds
- •¼ cup rosemary leaves
- •1 tablespoon pure maple syrup
- •¼ teaspoon cayenne pepper
- •½ cup unsweetened toasted coconut flakes
Cooking Instructions
- 1.
Preheat oven to 400°F. Place chickpeas on a paper towel-lined rimmed baking sheet and let drain (dryness now equals crispiness later). Remove paper towels and toss chickpeas on baking sheet with 1 Tbsp. oil; season with 1/2 tsp. salt. Roast chickpeas, tossing halfway through, until crisp and golden brown, 35-40 minutes.
40 min
- 2.
Meanwhile, toss orange zest, pumpkin seeds, rosemary, maple syrup, cayenne, remaining 2 Tbsp. oil, and remaining 1/2 tsp. salt in a small bowl. Remove chickpeas from oven and add pumpkin seed mixture; toss to coat. Roast until orange zest is shriveled and pumpkin seeds are pale green, about 5 minutes. Remove from heat and toss in coconut flakes; let cool.
5 min
- 3.
Trail mix can be made 5 days ahead. Store airtight at room temperature.
