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Required Equipment
- Sheet pan
- Parchment paper
- Large bowl
- Skillet
Utilized Devices
Cooking Techniques
- roasting
- pan-toasting
- mixing
Ingredients
- 800 gChickpeas — drained, dried
- 45 mlExtra-virgin olive oil
- 18 gZa’atar
- 9 gAleppo pepper
- 2 gSmoked paprika
- 2 gOrange zest
- 5 gFlaky sea salt
- 15 mlMaple syrup
- 120 gPistachios — roasted, unsalted
- 120 gPepitas
- 90 gDried apricots — chopped
- 60 gGolden raisins
- 20 gToasted sesame seeds
Instructions
Heat oven to 400°F (200°C). Pat chickpeas very dry with towels, then toss with olive oil, za’atar, Aleppo pepper, paprika, orange zest, salt, and maple syrup.
Spread seasoned chickpeas on a parchment-lined sheet and roast 30 to 35 minutes, shaking every 10 minutes until deeply crisp.
Toast pistachios and pepitas in a skillet over medium heat for 3 minutes until fragrant; cool slightly.
In a large bowl, combine roasted chickpeas, nuts, pepitas, dried apricots, raisins, and sesame seeds. Toss until evenly distributed.
Cool completely before storing in airtight jars for up to 1 week.
Chef Tips
- ⭐Air-dry chickpeas for 30 minutes before roasting for maximum crunch.
- ⭐Add 1 teaspoon granulated garlic for extra savory depth.
- ⭐Break large apricot pieces so every handful has fruit balance.
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Nutritional Highlights
- ✓7 g protein per serving
- ✓Fiber-rich crunchy snack
- ✓Naturally sweetened with dried fruit
Dietary Notes
Compliant With
Allergens
- Contains tree nuts (pistachios)
- Contains sesame
FAQ
Can I use air fryer instead of oven?
Yes, cook seasoned chickpeas at 390°F for 16 minutes, shaking every 5 minutes until crisp.
How do I keep it crunchy?
Store in moisture-proof jars with silica packets or re-crisp in a 325°F oven for 5 minutes.
Nutrition
| Calories | 210 |
| Protein | 7 g |
| Carbs | 22 g |
| Fat | 11 g |