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Crunchy Chick Pea Trail Mix
This Crunchy Chick Pea Trail Mix is a bit sweet and a bit savory. Enjoy the crunch of roasted chick peas tossed with dried fruit, almonds, pumpkin seeds, yogurt-covered pretzels, and chocolate-covered peanuts.
- Prep Time
10 Mins
- Cook Time
45 Mins
- Serves
4-6
Ingredients
- Roasted Crunchy Chick Peas
- 1 15-oz can Bush’s Chick Peas, drained and rinsed
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon sweet paprika
- Trail Mix
- Roasted chick peas
- 1 cup dried apricots
- 1 cup roasted, unsalted cashews
- 1 cup roasted, unsalted almonds
- 1/2 cup pumpkin seeds
- 2 cups yogurt-covered pretzels
- 1 cup chocolate-covered peanuts
Cooking Instructions
- 1PREHEAT
Preheat oven to 350F.
- 2DRAIN
Thoroughly dry chick peas, patting them gently between clean dish towels or paper towels, and transfer to baking sheet. Optional: cover baking sheet in parchment paper before adding chick peas.
- 3COAT
Coat chick peas with the vegetable oil and season with salt.
- 4BAKE
Bake in the oven about 45 minutes, pausing to shake the pan briefly at the 15- and 30-minute marks, until the chick peas are dried and slightly crunchy. Remove from the oven and toss with the paprika. Let chick peas fully cool.
- 5TOSS
Once chick peas are cooled, toss with apricots, cashews, almonds, pumpkin seeds, pretzels, and peanuts. Store in an airtight container at room temperature.