Sweet & Spicy Chickpea Pub Mix

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       Turning the dial up on a grab & go crowd pleaser

sweet-spicy-chickpea-pub-mix

SWEET & SPICY PUB MIX

We’re 3 weeks into our tailgate series and I hope you are all having JUST as much fun as I am!

Do you know when you’re sitting there watching TV (maybe in a bar, maybe on your couch in footie pajamas- no judgement here) and there’s that bowl of super salty and addicting pub mix RIGHT next to you? Yeah, about that.

You look up at about your 6th handful (feeling like a squirrel) and think, “what is happening here?!”, “why am I eating SO much?!”, “um, what is even in this stuff?!”. I have totally been there. I’m not even into salty & greasy snacks (sweet tooth queen over hurrrr) but that is a hard trap to resist.

healthy-pub-mix


What I love to do with popular processed foods in simplify them. Nothing drives me more crazy than a laundry list of processed and freaky ingredients added into something that looks so simple and harmless. This sweet & spicy pub mix is all kinds of easy and fun to make and creates for some pretty guilt free snackage.

This version is super simple using my favorites: chickpeas, almonds, and pumpkin seeds. You can use different nuts or seeds here, but I love this combo together!

pub-mix-with-roasted-chickpeas

WHAT YOU’LL NEED:

Chickpeas

Almonds

Pumpkin Seeds

Maple Syrup

Coconut Oil

Cayenne Powder

Chili Powder

Salt

sweet-and-spicy-pub-mix

WHAT YOU’LL DO:

To roast the chickpeas, I used the Lean Green Bean’s method which you can find: here. Basically, you’ll pour the chickpeas out of the can into a strainer and rinse. Pour them onto a paper town to drain.

Pour the chickpeas on to a pan sprayed with coconut oil. Did I mention this is a one pan recipe? Yup. Spray the chickpeas again with coconut oil and place them into a COLD oven. Set the oven for 400 degrees and the timer for 10 mins. The total cook time for these chickpeas is 40 minutes. You’ll take them out every 10 mins to toss so they roast evenly, so I like to set my timer for 4 10 minute increments.

chickpea-pub-mix

While the chickpeas roast, measure the maple syrup, melted coconut oil and  spices into a small mason jar or jar with a lid. Shake it up and you’re done.

Get out your pumpkin seeds and almonds and measure out how much you need. Set aside.

After 30 minutes has gone by, pull the pan from the oven, toss the chickpeas into a bowl with the almonds and pumpkin seeds. Drizzle on the maple mizture, and toss everything until isi is well coated. Dump the mix back onto the pan and roast for the last 10 minutes.

Take the mixture out, mix up the pan and place it back in the oven after you have turned it off. Let this “cool” in the still hot oven for at least an hour. This gets everything really crispy!

Pour into a bowl, munch, and enjoy!!!

healthy-chickpea-pub-mix

xoxx,

Miss AK

sweet-and-spicy-roasted-chickpeas

Sweet & Spicy Chickpea Pub Mix
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
{gluten free, dairy free, preservative free, refined sugar-free}
Ingredients
  • 2 cans of Chickpeas
  • 1 cup of Almonds
  • ¾ cup of Pumpkin Seeds
  • 2-3 tbsp of Maple Syrup
  • 1 tbsp of Coconut Oil
  • 1 tsp of Cinnamon
  • ½ tsp of Cayenne Powder
  • 1 tsp of Chili Powder
  • 1 tsp of Salt (or to taste)
  • *spray coconut oil or oil of your preference
Instructions
  1. Pour the chickpeas out of the can into a strainer and rinse.
  2. Place them onto a paper town to drain.
  3. Pour the chickpeas onto a pan sprayed with coconut oil.
  4. Spray the chickpeas again with coconut oil and place them into the oven.
  5. Set the cool oven to ** degrees
  6. Set the timer for 10 mins.
  7. The total cook time for these chickpeas is 40 minutes.
  8. You'll take them out every 10 mins to toss so they roast evenly.
  9. The last 10 mins you'll add the almonds, pumpkin seeds & spicy maple glaze. If you added the almonds & pumpkin seeds in too early, they'll burn.
  10. While the chickpeas roast, measure the maple syrup, melted coconut oil and spices into a small mason jar or jar with a lid.
  11. Shake it up and you're done.
  12. Get out your pumpkin seeds and almonds and measure out how much you need.
  13. Set aside.
  14. After 30 minutes, take out your chickpea pan, dump the almonds and pumpkin seeds into the pan, and pour the glaze over the mix.
  15. Coat everything really well.
  16. Place this back into the oven for 10 mins.
  17. Take the mixture out, mix up the pan and place it back in the oven after you have turned it off. Let this "cool" in the still hot oven for at least an hour.

 

Sweet Spicy Chickpea Pub Mix-Miss Allies Kitchen

18 Comments
  • rachel @ athletic avocado

    Reply

    Yay Allie, kudos to you for creating a tailgating treat that I can actually feel good about eating by the handful 🙂 I love the addition of chickpeas and pumpkin seeds too, this looks so addicting 🙂
    rachel @ athletic avocado recently posted…Glazed Oatmeal Chai Pumpkin Scones {Vegan & Gluten-free}My Profile

    • allmcd3

      You made my day!!!! I love this stuff, too! I’ve been bringing it as a desk snack at work, too!

  • Emily

    Reply

    This sounds REALLY GOOD! 🙂

    • allmcd3

      Thank you girl!!!

  • Britney

    Reply

    Yum! This recipe looks delicious! I’m definitely a sweet tooth girl myself, but there are definitely times in need the salty stuff too!

    • allmcd3

      Right!!!! All about that salty sweet balance!

  • Kelly @ Eat the Gains

    Reply

    This is so genius!! I can’t wait to try it all. I’m all about the game day snacks
    Kelly @ Eat the Gains recently posted…Paleo Sweet Potato TabouliMy Profile

    • allmcd3

      Me too!!!!!! Let me know if you do 🙂

  • Rebecca @ Strength and Sunshine

    Reply

    Ah love it!!! Crunchy chickpeas make the best snack and perfect for making a killer mix!

    • allmcd3

      Thanks SO much, girly!

  • Corrine

    Reply

    Oh I want this! That snack mix is so darn addicting at the bar, love that I can make it at home with real ingredients!

    • allmcd3

      REAL ingredients are always best, right?!

  • Brie @ Lean, Clean, & Brie

    Reply

    yes yes! this looks perfect for fall college football tailgates!

    • allmcd3

      Which are my FAVE kind of tailgates!!!

  • Megan - The Emotional Baker

    Reply

    This looks like such an addictive and delicious snack. Love that I can have an extra serving and not feel too guilty about it 😉
    Megan – The Emotional Baker recently posted…Criss-Cross Cashew Butter CookiesMy Profile

    • allmcd3

      Right?! All about eating my heart out!

  • Sandy

    Reply

    This looks delicious. I eat plant based and appreciate a delicious vegan snack recipe. Thank you. What is the best way to store this.

    • allmcd3

      Hi Sandy!!! SO glad you like it! I usually store mine in an airtight Tupperware container, a mason jar, or in a bag if just for a day! This can sit on the counter for about a week – but I like to keep it in the fridge for longer periods of time!

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