This sweet and spicy mix has a delightful orange and aromatic flavor, offers a nice amount of protein, is oil free and is a healthier alternative to store bought snacks. It would also make a great holiday food gift!
Makes 8 servings, about 1/3 cup each
2 Tablespoons aquafaba (juice from chickpeas)
1-1/2 cup roasted, unsalted almonds
1 cup cooked chickpeas, drained rinsed and dried
1/2 cup salted pumpkin seeds
Zest of two medium oranges
1/4 cup Origine coconut sugar or Morena sugar
1 Tablespoon curry powder
1-1/4 teaspoon garlic salt
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/2 teaspoon Origine ground cinnamon
1/2 teaspoon ground coriander
1. Preheat oven to 250 degrees F. Line a large baking sheet with parchment paper.
2. Spread drained and rinsed chickpeas on several layers of paper towels and let them dry while preparing the rest of the ingredients.
3. In a small bowl combine the orange zest, sugar, curry powder, garlic salt, cumin, ginger, cayenne, cinnamon and coriander. Mix thoroughly until mixture resembles coarse sand. Set aside.
5. Sprinkle the orange sugar mixture over the nuts, chickpeas and seeds until coated.
6. Spread the nuts in a single layer on the prepared baking sheet. Bake until fragrant and golden, and until the chickpeas have crisped, about 45 to 50 minutes. Remove from oven and carefully break the mix apart and turn the mix over as well as you can. Return to oven and bake for an additional 30 minutes. Remove from oven then let cool for 1 hour.
7. Use a spatula to remove the nut mixture from the baking sheet. Break into smaller bite-sized pieces if necessary and place in serving bowls. Store any uneaten snack in an airtight container for 2-3 days however it's best to eat all of it the same day as it may soften some once covered.
Note: The chickpeas come out chewy as prepared. If you'd like them crispier, start with crispy chickpeas. You can do this by air frying them on 390 degrees F for 10 minutes prior to adding them to the almond mixture.