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 

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Serving Size- 4

Approximate time to make- 30 minutes

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Directions:

1. Preheat your oven to 450 (degrees). 
2. 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. 
3. 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!

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