Gluten-Free Crispy Chickpea Snack Mix

Ingredients

Shop links on this page are for chickpeas, rinsed and thoroughly dried, smoked paprika, garlic powder. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 1 can (15 oz) chickpeas, rinsed and thoroughly dried Shop
• 2 tbsp olive oil
• 1 tsp smoked paprika Shop
• 0.5 tsp garlic powder Shop
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 cup raw almonds Shop
• 0.5 cup raw pumpkin seeds (pepitas) Shop

Instructions

1. 1 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. Ensure your rinsed chickpeas are patted completely dry with paper towels; excess moisture will prevent them from becoming crispy.
2. 2 In a medium bowl, combine the dried chickpeas with the olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss everything together thoroughly for about 1-2 minutes, ensuring each chickpea is evenly coated with the oil and spice mixture.
3. 3 Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the chickpeas instead of roasting them, hindering crispiness. This step should take about 1 minute.
4. 4 Roast the chickpeas in the preheated oven for 18-25 minutes, shaking the pan halfway through. Add the almonds and pumpkin seeds to the pan for the last 6-8 minutes so they toast without burning. They are ready when they are golden brown and feel firm and crispy to the touch. Listen for a satisfying crunch when you tap one.
5. 5 Once roasted to perfection, remove the baking sheet from the oven and toss everything together and let the snack mix cool on the sheet for about 5 minutes. This allows them to firm up further. Serve immediately for the best texture, or store in an airtight container at room temperature for up to 3 days.

Nutrition (per serving)

Tips & Notes

• Start checking at 18 minutes. Chickpeas around the edges of the pan brown first, so stir them toward the center and give the pale ones in the middle a few more minutes until they all sound crisp when you tap them.
• Use plain garlic powder rather than garlic salt or a seasoned garlic blend, and choose garlic powder and smoked paprika labeled gluten-free, since spices are sometimes packed on lines shared with gluten-containing mixes.
• Let the chickpeas cool completely on the sheet before you pack them, since any warmth trapped in a closed container turns to steam and softens them. Portion them into small jars for grab-and-go snacks within the 3-day window.

Common questions