Spicy Chickpea Snack Mix Recipes

SPICY ROASTED CHICKPEAS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
• In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
• Spread chickpeas out on a parchment paper-lined baking sheet.
• Roast for 15-20 minutes.
• Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
• Cool for 5-10 minutes.
• Enjoy!

SIMPLE ROASTED CHICKPEA SNACK

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet.
• Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.

SPICY SNACK MIX

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Place butter in a 2-cup glass measuring cup. Microwave on high, checking at 15-second intervals, until melted, about 1 minute. Stir in Worcestershire sauce, chile-garlic sauce, garlic powder, seasoned salt, and onion powder until well mixed.
• Combine rice, corn, and wheat cereals in a large bowl. Transfer 2 to 3 cups cereal mixture to a separate bowl and pour about 1 ounce of butter mixture over top; mix with your hands until completely coated. Transfer cereal to a metal baking sheet, spreading into an even layer. Continue coating small amounts of cereal mixture with butter mixture and layering evenly on the baking sheet, using another sheet if needed; if too much is on the sheet, it doesn't get crispy.
• Coat pretzels with the remaining butter mixture and add to the baking sheets.
• Bake in the preheated oven for 10 minutes. Stir cereal mixture and redistribute in an even layer. Return to the oven and continue to cook, stirring and redistributing every 15 minutes, until crispy and golden, another 30 to 45 minutes. Sprinkle sugar lightly over cereal mixture during the last 15 minutes; do not add it too early or it will burn.

SPICY ROAST CHICKPEAS

Steps:

• Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.

CRISPY CHICKPEA SNACK MIX

Steps:

• Heat oven to 350°F.
• Melt 1 Tbsp. butter; mix with Worcestershire sauce until blended. Pour over chickpeas in medium bowl; mix lightly. Spread onto parchment-covered rimmed baking sheet.
• Bake 35 min., stirring after 20 min. Meanwhile, combine cereal, popcorn and crackers in large bowl. Melt remaining butter. Add to dressing mix; whisk until blended. Pour over cereal mixture; mix lightly.
• Spoon cereal mixture evenly over chickpeas; sprinkle with cheese. Bake 20 to 25 min., stirring after 15 min., or until cheese is golden brown. Cool completely.

SPICY MEX-STYLE CHICKPEA SNACKS

Steps:

• Preheat oven to 375ºF/190ºC.
• Mix chickpeas and oil.
• In a small ball mix together corn flour & spices (except salt). Add to chickpeas and toss to coat.
• Bake on a baking sheet about 40 min.(or until crunchy).
• - Sprinkle with salt.

SPICY CHICKPEA SNACK MIX

Steps:

• Preheat oven to 350*.
• In medium bowl mix together curry powder, brown sugar and salt.
• Add chickpeas and toss to coat.
• Bake the chickpeas on a parchment-lined baking sheet, stirring occasionally, until crunchy, about 60 minutes.
• Cool chickpeas thoroughly and then toss with zest and raisins.