Description
Crispy oven-baked chickpea and nut trail mix clusters with maple syrup and warming spices. This high-protein snack is ready in under an hour for meal prep or gifting.
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 cup raw almonds, roughly chopped
- 1 cup raw cashews, roughly chopped
- ½ cup raw pecans, roughly chopped
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon sea salt
- ¼ teaspoon ground ginger
- ⅒ cup dried cranberries (Optional Mix-In)
- ⅒ cup dark chocolate chips (Optional Mix-In)
- 2 tablespoons unsweetened coconut flakes (Optional Mix-In)
Instructions
- Preheat your oven to 400°F. Line a large rimmed baking sheet with unbleached parchment paper.
- Pat the chickpeas completely dry using paper towels. Remove any loose skins.
- Spread the dried chickpeas on the prepared baking sheet in a single layer. Roast for 20 minutes.
- Remove the baking sheet from the oven. Add the chopped almonds, cashews, pecans, pumpkin seeds, and sunflower seeds to the chickpeas, spreading everything evenly.
- In a small bowl, whisk together the maple syrup, melted coconut oil, cinnamon, cardamom, sea salt, and ginger until combined.
- Drizzle the maple syrup mixture evenly over the chickpeas and nuts. Toss gently with a spatula to coat everything. Spread the mixture in clumps.
- Return the baking sheet to the oven. Bake for 18 to 22 minutes, stirring gently halfway through, until golden brown and crispy.
- Remove from the oven. Let the mixture cool completely on the baking sheet for at least 30 minutes without stirring.
- Once cooled, break the mixture into bite-sized clusters. Toss with dried cranberries, dark chocolate chips, and coconut flakes, if using.
- Transfer to an airtight container for storage.
Notes
- Make sure chickpeas are completely dry before the first roasting for maximum crispiness.
- Avoid stirring too much during the final cooling period to allow larger clusters to form.
- Add chocolate chips and dried fruit only after the mixture has cooled completely.
- Store in an airtight container at room temperature for up to 2 weeks.
- Reheat at 300°F for 5 to 7 minutes if clusters lose crispness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Snack
- Method: Baking
- Cuisine: American