Style & Life Blog: Crispy Chickpea Trail Mix


Crispy Chickpea Trail Mix

Each Sunday, I set aside time for meal prep. I like to hard boil eggs, cut veggies and wash my fruits.  Once the week begins, time flies so having healthy options available makes it easy to make good food choices. I make this crispy chickpea trail mix occasionally as an afternoon snack.  Since chickpeas are an excellent plant based protein source, it satisfies more than a piece of fruit or crackers. Plus, it is packed with texture and flavor which makes you almost forget it it healthy. Try preparing a batch of this so you can enjoy it throughout the week. 


1 15-ounce can chickpeas, rinsed
3 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt, divided
3 2×1-inch pieces orange zest, sliced into ½”-thick strips
⅓ cup pumpkin seeds (pepitas)
¼ cup rosemary leaves
1 tablespoon pure maple syrup
¼ teaspoon cayenne pepper
½ cup unsweetened toasted coconut flakes


Preheat oven to 400°. 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 tablespoon of oil; season with ½ teaspoon of salt. Roast chickpeas, tossing halfway through, until crisp and golden brown, 35–40 minutes.

Meanwhile, toss orange zest, pumpkin seeds, rosemary, maple syrup, cayenne, remaining 2 tablespoons of oil, and remaining ½ teaspoon of 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.Trail mix can be made 5 days ahead. Store airtight at room temperature.


 This is also an excellent dish for guests to enjoy before dinner. It is light enough that they won’t get too full. Hope you enjoy this delicious recipe!