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Roasted Chickpea Snack Mix

Before you jump to Roasted Chickpea Snack Mix recipe, you may want to read this short interesting healthy tips about Use Food to Elevate Your Mood.

Many of us believe that comfort foods are terrible for us and that we should stay away from them. Often, if your comfort food is made of candy or other junk foods, this is true. Other times, however, comfort foods can be altogether nourishing and it’s good for you to eat them. There are some foods that really can boost your moods when you consume them. When you are feeling a little down and are needing an emotional pick-me-up, try a few of these.

It’s not difficult to fight your bad mood when you consume grains. Quinoa, millet, teff and barley are all really wonderful for helping boost your happiness levels. They can help you feel full for longer as well, helping you feel better. Feeling hungry can actually make you feel terrible! The reason these grains elevate your mood is that they are not difficult for your stomach to digest. They are simpler to digest than other foods which helps bring up your blood sugar levels and that, in turn, elevates your mood.

You can see, you don’t need junk food or foods that are terrible for you to feel better! Test out these hints instead!

We hope you got benefit from reading it, now let’s go back to roasted chickpea snack mix recipe. You can have roasted chickpea snack mix using 10 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Roasted Chickpea Snack Mix:
  1. You need 1 can (15 oz.) unsalted chickpeas, drained and rinsed
  2. Use 1 tbsp. coconut oil, melted
  3. Take 1⁄4 tsp. salt
  4. Prepare 1⁄2 tbsp. pure maple syrup
  5. Provide 1⁄2 tsp. ground cinnamon
  6. Prepare 1⁄8 tsp. smoked paprika
  7. Take 1⁄4 cup raw pumpkin seeds
  8. Take 1⁄4 cup raw almonds
  9. Provide 1⁄3 cup dried cranberries (or dried fruit of choice)
  10. Get 1⁄4 cup dark chocolate chips
Steps to make Roasted Chickpea Snack Mix:
  1. Preheat the oven to 375°F. Line a large, rimmed baking tray with parchment paper or foil and set it aside. If using foil, very lightly grease it with some additional coconut oil.
  2. Lay out the drained and rinsed chickpeas on a couple of paper towels and dry them the best you can. Discard any skins that have come loose. Once dried, toss them with the coconut oil and salt. Arrange them in a single layer on the baking tray and bake for about 30 minutes, shaking them around gently about halfway through.
  3. Remove the chickpeas from the oven and carefully drizzle them with the maple syrup. Sprinkle over the cinnamon and smoked paprika and toss to evenly coat. I transfer the chickpeas to a large bowl to do this, rather than try to do it on the hot pan.
  4. Return the chickpeas to the pan, then add the pumpkin seeds and the almonds to the pan. Return to the oven for anywhere between 6-10 more minutes, until the nuts/pumpkin seeds are toasted and the chickpeas are browned and crispy. Set the tray over a wire rack to let everything cool completely.
  5. Once cool, place the chickpea mixture into a large bowl, stir in the dried cranberries and dark chocolate and that's it.
  6. You can serve it immediately or you can store it for later. Store it in an airtight container (such as a mason jar) for up to 1 week.

I hope you like it as much as I do. I throw roasted chickpeas into everything I possibly can and made a rendition of this just last week. So perfect and I love that you made them pumpkin spice. In this snack recipe, chickpeas are simply seasoned and roasted. Also, try as a salad topping.

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