Crispy Roasted Chickpea Snack Mix

Ingredients

• about 425 g Chickpeas, canned
• 2 tbsp Olive oil
• 1 tsp Smoked paprika
• 0.5 tsp Garlic powder
• 0.25 tsp Salt
• 2 cups Pretzels, gluten-free
• 0.5 cup Pumpkin seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C). Line a baking sheet with parchment paper.
2. 2Drain and rinse the chickpeas thoroughly. Pat them very dry with paper towels; this is crucial for crispiness.
3. 3In a medium bowl, toss the dried chickpeas with olive oil, smoked paprika, garlic powder, and salt until evenly coated.
4. 4Spread the seasoned chickpeas in a single layer on the prepared baking sheet.
5. 5Roast for 20-25 minutes, or until the chickpeas are golden brown and crispy. Shake the pan halfway through for even cooking.
6. 6Remove from oven and let cool slightly on the baking sheet.
7. 7In a large bowl, combine the cooled roasted chickpeas, gluten-free pretzels, and pumpkin seeds.
8. 8Toss gently to mix. Serve immediately or store in an airtight container at room temperature for up to 3 days.

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