Easy Crunchy Chickpea Snack Mix: Perfect After School Treat
A quick and easy snack mix made with roasted chickpeas, pretzels, almonds, and sunflower seeds, perfect for after-school hunger emergencies. Ready in under 30 minutes with simple pantry ingredients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 1 cup pretzel sticks
- ½ cup raw almonds
- ¼ cup roasted and salted sunflower seeds
- Optional: dried cranberries, dark chocolate chips, toasted coconut flakes, or Cheerios
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Drain and rinse chickpeas. Pat dry thoroughly with a kitchen towel or paper towels. Let sit for 5 minutes.
- In a medium bowl, toss dried chickpeas with olive oil, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and black pepper until evenly coated.
- Spread chickpeas in a single layer on the prepared baking sheet. Roast for 20 minutes.
- Shake the pan to flip chickpeas, then roast for another 10-15 minutes until golden brown and firm.
- Remove from oven and let cool on the pan for 10 minutes, or transfer to a cooling rack.
- In a large bowl, combine cooled chickpeas with pretzel sticks, almonds, and sunflower seeds. Add optional mix-ins if desired. Toss gently.
- Serve immediately or store in an airtight container at room temperature for up to 5 days.
Notes
Drying chickpeas thoroughly is crucial for crunch. Do not overcrowd the pan. Watch the oven closely in the last 5 minutes to prevent burning. Let cool completely before storing to avoid sogginess. Double the batch for larger groups. For gluten-free, use gluten-free pretzels or extra nuts/seeds. For nut-free, substitute almonds with sunflower seeds, pumpkin seeds, or roasted edamame. For lower sodium, use unsalted nuts and reduce salt to ¼ teaspoon. For oil-free, mist chickpeas with water before adding spices. Re-crisp in a 300°F oven for 5-7 minutes if needed.
Nutrition
- Serving Size: ½ cup
- Calories: 185
- Sugar: 3
- Sodium: 210
- Fat: 9
- Saturated Fat: 1
- Carbohydrates: 22
- Fiber: 5
- Protein: 7
Keywords: chickpea snack mix, easy snack, after school snack, crunchy chickpeas, healthy snack, kid-friendly snack