Roasted Chickpea and Peanut Snack Mix
This protein-packed snack mix with crunchy roasted chickpeas and peanuts makes the perfect post-activity snack. The flavourful spices, seeds, maple syrup and dried fruit make it a delicious grab-and-go energy boost.
- Roasting time: 35 minutes
- Makes: 2½ cups (675 mL)
Ingredients
Mix
| 1 can chickpeas, drained and rinsed (14 oz/398 mL) |
| 1 tbsp (15 mL) peanut oil, divided |
| ¼ tsp (1 mL) each salt and cayennec |
| 1 cup (250 mL) peanuts |
| 1 tbsp (15 mL) maple syrup |
| 1 tsp (5 mL) brown sugar |
| ½ tsp (2 mL) each cinnamon and ginger |
| ¼ tsp (1 mL) nutmeg |
| 3 tbsp (45 mL) each slivered dried apricots and raisins |
Directions
Preheat oven to 375°F (190°C). Rub chickpeas with paper towels to dry, discarding any peels that comes off chickpeas. Turn onto parchment-lined baking sheet. Toss with 1 tsp (5 mL) oil, salt and cayenne. Roast in preheated oven 25 minutes, shaking pan occasionally.
Meanwhile, stir peanuts with remaining 2 tsp (10 mL) oil, maple syrup, brown sugar and spices, until well coated. After chickpeas have been in the oven 25 minutes, move to one side of baking sheet. In a single layer, add peanut mixture to the other side. Roast 10 more minutes, until chickpeas are a deep golden brown and crispy. Cool completely. Toss with apricots and raisins. Store in an airtight container for 1 to 2 days.
Nutrition
Per serving (¼ cup/60 mL, about 1/10 of recipe): 160 calories, 9 g fat (1.5 g saturated fat, 0 g trans fat), 0 mg cholesterol, 95 mg sodium, 15 g carbohydrate, 3 g fibre, 6 g sugars, 5 g protein
