Coconut and Crispy Chickpea Trail Mix

Ingredients for Coconut and Crispy Chickpea Trail Mix

• 1 (425g) can chickpeas, rinsed

• 45ml extra-virgin olive oil, divided

• 1 teaspoon kosher salt, divided

• 3 (2x1-inch) pieces orange zest, sliced into 1/2-inch-thick strips

• 1/3 cup pumpkin seeds (pepitas)

• 1/4 cup rosemary leaves

• 1 tablespoon pure maple syrup

• 1/4 teaspoons cayenne pepper

• 45g unsweetened toasted coconut flakes

Preheat oven to 204°C. Place chickpeas on a paper towel–lined rimmed baking sheet and let drain (dryness now equals crispiness later). Remove paper towels and toss chickpeas on baking sheet with 1 tablespoon oil; season with 1/2 teaspoons salt. Roast chickpeas, tossing halfway through, until crisp and golden brown, 35–40 minutes.

Meanwhile, toss orange zest, pumpkin seeds, rosemary, maple syrup, cayenne, remaining 2 tablespoons oil, and remaining 1/2 teaspoons salt in a small bowl. Remove chickpeas from oven and add pumpkin seed mixture; toss to coat. Roast until orange zest is shriveled and pumpkin seeds are pale green, about 5 minutes. Remove from heat and toss in coconut flakes; let cool.

Trail mix can be made 5 days ahead. Store airtight at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.