Coconut and Crispy Chickpea Trail Mix
['1 (15-ounce) can chickpeas, rinsed', '3 tablespoons extra-virgin olive oil, divided', '1 teaspoon kosher salt, divided', '3 (2x1-inch) pieces orange zest, sliced into 1/2-inch-thick strips', '1/3 cup pumpkin seeds (pepitas)', '1/4 cup rosemary leaves', '1 tablespoon pure maple syrup', '1/4 teaspoon cayenne pepper', '1/2 cup unsweetened toasted coconut flakes']
Preheat oven to 400°F. 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.
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.
Trail mix can be made 5 days ahead. Store airtight at room temperature.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.