I love crispy roasted chickpeas. And it’s really easy to add in a few of your favorite spices. Here’s a great spiced chickpea snack mix for fall tailgates, holiday parties, or everyday afternoon snacking.
Fall is officially here, with crunchy leaves, brisk morning walks, and overzealous sports fans. And I’m loving all of it. Especially that last part. Because as a household without cable, there are really only two things I miss: watching the Olympics and watching football.
As a result, we often go to the brewery around the corner from our house or the sports bar down to road to watch sporting events. There’s a family history of Steelers fanaticism (which is really the only reason why I got my husband to watch This Is Us but that’s for another time).
I actually really love watching football with others, it makes for an extremely enjoyable experience. You know, we get to yell at the TV together and drink craft beer. But sometimes there’s a lack of quality snacks. The third round of slightly stale pretzels just don’t cut it. And I don’t really want garlic parmesan fries at 10:00am (or a beer for that matter).
Luckily, the brewery lets you bring in your own food. Enter: this spiced chickpea snack mix. Satisfying, crispy chickpeas provide some crunchy and protein. Whole grain popcorn and sweet potato chips lend a little carby delight. And pepitas are just fun to eat and it’s fun to say “pepitas!” Plus, they’re tossed with an Southwest style seasoning blend for a little smoky savory complement.
This spiced chickpea snack mix recipe makes plenty to share but you don’t have to. Looking for a different flavor profile? Check out this Chunky Monkey Trail Mix or make your own blend of spices from these simple crispy roasted chickpeas.
Spiced Chickpea Snack Mix
- 2 cups cooked chickpeas
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 2 tablespoons nutritional yeast
- 1/4 teaspoon cayenne
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 cup pepitas
- 2 cups popcorn
- 2 ounces sweet potato chips
Heat oven to 325°F.
Dry chickpeas with a dish towel to remove any moisture. In a large bowl, toss chickpeas with olive oil.
Mix the dry, ground spices together in a small dish. Then, sprinkle over chickpeas and toss to coat well.
Spread seasoned chickpeas on parchment lined baking sheet.
Bake 45 minutes or until crispy, stirring once or twice as needed.
While chickpeas are baking, add pepitas, popcorn and sweet potato chips to the bowl. Mix well so the mixture absorbs any remaining oil and spices in the bowl.
When chickpeas are crisp, combine with the other ingredients.
Spread snack mix on the baking sheet and bake another 5 to 10 minutes.
Remove from oven and let cool. Serve immediately or store in an airtight container up to 1 week.
This recipe builds on my basic crispy roasted chickpeas. You can prepare your own dried chickpeas or use 1 14.5-ounce can of chickpeas, drained and rinsed to make this spiced chickpea snack mix.
If you find there’s not enough spiced oil remaining after coating the chickpeas, you can add 1/2 tablespoon olive oil and more spices to the pepitas, popcorn, chip mixture. The extra time in the oven will help keep the ingredients crisp.