Turning the dial up on a grab & go crowd pleaser
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.
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!
WHAT YOU’LL NEED:
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.
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!!!
- 2 cans of Chickpeas
- 1 cup of Almonds
- 3/4 cup of Pumpkin Seeds
- 2-3 tbsp of Maple Syrup
- 1 tbsp of Coconut Oil
- 1 tsp of Cinnamon
- 1/2 tsp of Cayenne Powder
- 1 tsp of Chili Powder
- 1 tsp of Salt (or to taste)
- *spray coconut oil or oil of your preference
- Pour the chickpeas out of the can into a strainer and rinse.
- Place them onto a paper town to drain.
- Pour the chickpeas onto a pan sprayed with coconut oil.
- Spray the chickpeas again with coconut oil and place them into the oven.
- Set the cool oven to ** degrees
- Set 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.
- 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.
- 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, take out your chickpea pan, dump the almonds and pumpkin seeds into the pan, and pour the glaze over the mix.
- Coat everything really well.
- Place this back into the oven for 10 mins.
- 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.