Crunchy Roasted Chickpea Snack Mix
Crispy oven-roasted chickpeas tossed with warm spices and mixed with almonds and pumpkin seeds. A savory, high-fiber vegan snack that replaces chips.
PROTEIN 8g
CALORIES 182
P:E RATIO 4.4
TIME 40m
YIELD 6
P:E 4.4
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 cans (15 oz each) chickpeas, drained, rinsed, and patted very dry FLAVOR
1/2 cup raw almonds FLAVOR
1/4 cup raw pumpkin seeds FLAVOR
2 tablespoons olive oil FLAVOR
1 teaspoon smoked paprika FLAVOR
1/2 teaspoon cumin FLAVOR
1/2 teaspoon garlic powder FLAVOR
1/4 teaspoon cayenne pepper FLAVOR
1/2 teaspoon salt FLAVOR
MEAL PREP LOGISTICS
- Storage: Store in a paper bag or loosely covered container at room temperature for up to 5 days. Do not refrigerate or freeze.
- Batching: The key to crispy chickpeas: pat them extremely dry with paper towels before roasting.
- Reheat: Microwave for 90s at 70% power.
EXECUTION STEPS
01
THE MACRO PREP
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02
THE MACRO PREP
Spread the dried chickpeas on the baking sheet in a single layer. Drizzle with olive oil and toss.
03
HIGH HEAT SEAR
Roast for 20 minutes. Shake the pan and add almonds and pumpkin seeds.
04
THE ASSEMBLY
Return to oven for another 12–15 minutes until chickpeas are very crunchy and golden.
05
STEP 5
Remove from oven and immediately toss with smoked paprika, cumin, garlic powder, cayenne, and salt.
06
STEP 6
Let cool completely on the pan — they crisp up more as they cool.