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Crispy spiced chickpea trail mix in a wooden bowl with almonds, pumpkin seeds, cranberries, and dark chocolate chips

Crispy Spiced Chickpea Trail Mix

A bold, crunchy snack mix built around oven-roasted spiced chickpeas, seeds, nuts, and dried fruit. High in protein, vegan, and genuinely satisfying.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 265
Ingredients Method Notes

Ingredients
  

Spiced Chickpeas
  • 400 g canned chickpeas, drained and rinsed 2 cans, patted very dry
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper adjust to taste
  • 1/2 tsp fine sea salt
Trail Mix Base
  • 60 g raw almonds roughly chopped
  • 40 g raw pumpkin seeds (pepitas)
  • 40 g dried cranberries unsweetened or lightly sweetened
  • 30 g dark chocolate chips (70% or higher)
  • 1 pinch fine sea salt to finish

Method
 

Prepare and Roast the Chickpeas
  1. Heat the oven to 200 C / 390 F. Line a rimmed sheet pan with parchment paper.
  2. Spread the drained chickpeas on the pan and press gently with paper towels until no visible moisture remains. Let them air-dry on the pan for 10 minutes.
  3. Drizzle with olive oil and toss to coat. Spread into a single layer with space between each chickpea.
  4. Roast for 20 minutes, shaking the pan once halfway through, until the chickpeas are firm and starting to color.
  5. In a small bowl, mix the smoked paprika, cumin, garlic powder, cayenne, and salt together.
  6. Pull the pan from the oven, sprinkle the spice mixture over the chickpeas, and toss to coat. Return to the oven for 5 more minutes until the spices are fragrant and the chickpeas are deep golden.
  7. Remove from the oven and spread into a single layer. Let cool completely on the pan, about 15 minutes. They will crisp up further as they cool.
Assemble the Trail Mix
  1. Transfer the cooled chickpeas to a large mixing bowl. Add the almonds, pumpkin seeds, dried cranberries, and dark chocolate chips.
  2. Toss everything together gently. Taste and add a pinch more salt if needed.
  3. Transfer to a wide-mouth glass jar or airtight container. The mix is ready to eat immediately and keeps well at room temperature for up to 5 days.

Notes

For the crunchiest result, let the chickpeas cool fully on the pan before mixing with the other ingredients. Even 5 minutes too early and the residual heat softens the seeds and chocolate.