The beauty of this mix is that it can be deployed lots of ways. Eat it out of hand as an upgrade to the usual cocktail nut or pretzel offering, or spoon it over plain yogurt as a savory topping. It can also be tossed into a bowl of salad greens or as a stir-in for a puréed soup.
Ingredients
2 servings
Step 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.
Step 2
与此同时,把橘皮、南瓜种子,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.
Do Ahead
Step 3
Trail mix can be made 5 days ahead. Store airtight at room temperature.
How would you rate Coconut and Crispy Chickpea Trail Mix?
Leave a Review
Reviews (3)
Back to TopI agree that the rosemary is really overwhelming, although I think the salt and cayenne amounts are fine. I think there is too much olive oil, which made it a little greasy, and my chickpeas didn't get crispy enough in 40 minutes. I should have let them bake longer. The maple syrup is a nice flavor, and glazes the chickpeas attractively. A little more maple syrup wouldn't be bad. I forgot to toast the coconut, which I think would really make a difference, too. All in all, interesting but needs a few tweaks as written.
AlicethePest
Pittsburgh
4/10/2019
Made this again with changes and it was MUCH better. I used 1TB rosemary, 1.5TB maple, scant 1/2 tsp cayenne, and little more orange zest. Good for a nut-free trail mix but still hard to eat since the pieces are small.
mags425
Colorado
4/29/2018
I made this to eat as a snack and it's ok. The biggest problem is that the amount of rosemary is WAY off. The second problem is that the pieces are really small for eating as a snack, so it's kind of messy. I will make it again with changes and see how it turns out. For the rosemary, I only used 1/4 cup of rosemary (4TB or about 10g) and it was still WAY too much. Next time I will: cut to 2TB rosemary or less, use more maple syrup and cayenne, double the orange peel, and add more salt.
Anonymous
Colorado
4/25/2018
See Related Recipes and Cooking Tips
-
Our 37 Best Vegan Breakfast Recipes
These easy, delicious vegan breakfasts—including our favorite granolas, muffins, smoothies, and bowls—will keep you full until lunch. -
57 Snack Ideas for When You're Feeling Peckish
These easy snacks will keep you satiated throughout the day. -
29 Snacks to Take On Your Next Camping Trip
From simple summer dips to no-bake energy bites, these snacks are perfect for grilling over the campfire or taking on the trail. -
71 Vegetarian Dishes That Are Packed With Protein
Made with beans, tofu, and plenty of greens, these vegetarian recipes are full of good-for-you protein. -
38 Ways to Cook With Rosemary
Earthy and pungent, this fragrant herb packs a serious punch. -
67 After-School Snacks for Back-to-School Season
From healthy veggie chips and energy bites to edible cookie dough, we've got your family's after-school snacking covered. -
73 Back to School Lunch Recipes
These kid-friendly dishes are easy to make-ahead and take on the go—perfect for back to school season. -
25 Chewy, Crunchy, Energizing Breakfast Bars and Bites
Packed with protein, fiber, and all other manner of good things, these bars have the energy you need to tackle the day. -
19 Ways to Use Everything Bagel Seasoning
Including a wild idea for a savory waffle!
12062017.jpg)
