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Quick Chickpea Snack Mix

Jessica T. Brown
A crunchy, sweet-and-savory snack mix with cinnamon-roasted chickpeas, almonds, pumpkin seeds, dried cherries, and dark chocolate—nutritious, high in plant protein, fiber-rich, and perfect for quick, healthy snacking or meal prep.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Healthy Treat, Snack
Cuisine American, Plant-based
Servings 2 cups

Equipment

  • 1 Rimmed Baking Sheet
  • 1 Parchment Paper
  • 1 Medium mixing bowl
  • 1 Wire cooling rack
  • Measuring Spoons

Ingredients
  

  • 1 can 15 oz low-sodium chickpeas, rinsed and drained
  • ½ tablespoon coconut oil melted
  • ½ tablespoon pure maple syrup
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ⅛ teaspoon smoked paprika optional
  • ¼ cup raw pumpkin seeds pepitas
  • ¼ cup raw almonds or pecan halves
  • ⅓ cup dried cherries
  • ¼ cup dark chocolate chips

Instructions
 

  • Oven Preparation: Preheat your oven to 375°F (190°C) and position a rack in the center.
    Line a rimmed baking sheet with parchment paper to prevent sticking and make cleanup effortless, ensuring an even surface for roasting chickpeas and nuts.
  • Chickpea Drying: Place the rinsed chickpeas on a double layer of paper towels and pat them thoroughly dry.
    Remove any loose skins as needed; while it’s not necessary to get them all, removing extra moisture ensures they roast crisp and crunchy.
  • Initial Roasting: Spread the chickpeas in a single layer on the prepared baking sheet without adding oil or seasonings yet.
    Bake for 10 minutes, which allows the chickpeas to firm up and start developing that signature roasted crunch before coating.
  • Flavor Coating: Carefully remove the pan from the oven and drizzle the chickpeas with melted coconut oil and maple syrup.
    Sprinkle with ground cinnamon, kosher salt, and smoked paprika, then gently toss to coat evenly, taking care to avoid burns from the hot pan.
  • Secondary Roasting: Return the coated chickpeas to the oven and bake for another 10 minutes, allowing the spices to infuse and the chickpeas to turn golden brown and slightly caramelized for maximum flavor.
  • Adding Nuts: Remove the pan once again and add pumpkin seeds and almonds in a single layer among the chickpeas.
    Continue baking for 8–10 minutes, until the nuts are lightly toasted and the chickpeas achieve a crispy, crunchy texture.
  • Cooling Process: Transfer the roasted chickpeas and nuts to a wire cooling rack and let them cool completely.
    Cooling ensures that the chickpeas maintain their crisp texture and prevents sogginess from residual heat.
  • Finishing Touches: Once cool, combine the roasted mix with dried cherries and dark chocolate chips in a large bowl.
    Stir gently to distribute evenly, then portion into serving bowls or store in an airtight container for later snacking.

Notes

  • For extra crisp chickpeas, make sure to dry them thoroughly before roasting.
  • Feel free to swap almonds with pecans or walnuts depending on preference.
  • Smoked paprika is optional but adds a subtle depth of flavor.
  • Use parchment paper to prevent sticking and simplify cleanup.
  • This snack mix is best consumed within a week for maximum freshness.
  • Dark chocolate can be substituted with cacao nibs for a less sweet version.