Coconut And Crispy Chickpea Trail Mix

1. 1

   Preheat oven to 400u00b0F. Place chickpeas on a paper towel-lined rimmed baking sheet and let drain (dryness now equals crispiness later). Remove paper towels and toss chickpeas on baking sheet with 1 Tbsp. oil; season with 1/2 tsp. salt. Roast chickpeas, tossing halfway through, until crisp and golden brown, 35-40 minutes.

2. 2

   Meanwhile, toss orange zest, pumpkin seeds, rosemary, maple syrup, cayenne, remaining 2 Tbsp. oil, and remaining 1/2 tsp. salt in a small bowl. Remove chickpeas from oven and add pumpkin seed mixture; toss to coat. Roast until orange zest is shriveled and pumpkin seeds are pale green, about 5 minutes. Remove from heat and toss in coconut flakes; let cool.

3. 3

   Trail mix can be made 5 days ahead. Store airtight at room temperature.

No nutritional information available.

No additional tips available.