Ingredients:
2 15 oz cans chickpeas
1 1/4 cup rice crackers
1/2 cup sesame sticks
1/2 cup pepita seeds (or any seeds you like)
Extra virgin olive oil
1 1/4 teaspoons pumpkin spice
1 1/4 teaspoons chili powder
1 1/4 teaspoons paprika
1 teaspoon cumin
1/4 teaspoon nutmeg
Salt and pepper, to taste
Serving Size- 4
Approximate time to make- 30 minutes
Directions:
- Preheat your oven to 450 (degrees).
- Drain and rinse the chickpeas, dry completely and then add to a baking dish. Lay out on a single layer then drizzle with 2 tablespoons of olive oil, 1 teaspoon of pumpkin spice, chili powder, paprika, and cumin, 1/2 teaspoon of salt and pepper and 1/4 teaspoon of nutmeg. Mix until chickpeas are evenly coated. Roast for 25-30 minutes, or until the chickpeas have a nice crunch! If you prefer them to be a bit softer, take them out around 15 minutes.
- Next, add the roasted chickpeas, rice crackers, sesame sticks, and pepita seeds to a large bowl. Toss in the remaining spices (1/4 teaspoon of pumpkin spice, chili powder, and paprika), mix-up, and enjoy!
