Spiced and toasted chickpeas are the secret ingredient in this protein-packed trail mix. Mix and match flavors by swapping out different spices, nuts, seeds and dried fruit.
- 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
- 1 teaspoon high-heat oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1 cup cashews, toasted
- 1 cup dried date pieces
- 1/2 cup coconut flakes
- 1/4 cup pumpkin seeds
- 1/4 cup dark chocolate chips
Preheat oven to 400° F. Line a baking sheet with parchment paper.
Blot chickpeas dry with several paper towels. Remove any loose skins. Toss with oil, salt and cardamom. Spread in a single layer on the prepared baking sheet. Bake for 30 minutes, stirring every 10 minutes. Remove from the oven and let cool completely.
Mix cooled chickpeas with cashews, dates, coconut, pumpkin seeds and chocolate chips.
Cover and store in a dry place for up to 2 weeks.