Crispy Chickpea Pizza Snack Mix
Crunchy roasted chickpeas tossed in pizza style seasonings and finished with a parmesan dust. A high protein, salty snack that feels like pizza night in a handful.
Equipment
- Baking Sheet
- Parchment Paper
- Colander or Strainer
- Kitchen Towel or Paper Towels
- Mixing Bowl
- Measuring Spoons
- Microplane or Fine Grater
Ingredients
For the Chickpeas
- 2 cans chickpeas 15 ounces each, drained and rinsed
- 1 1/2 tbsp olive oil
For the Pizza Seasoning
- 1 1/2 tsp Italian seasoning
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika optional
- 1/4 tsp crushed red pepper flakes optional
For the Parmesan Dust
- 1/3 cup finely grated Parmesan cheese
Optional Add Ins
- 1/2 cup mini pretzels or whole grain cereal squares add after baking
- 2 tbsp nutritional yeast optional, for dairy free cheesy flavor
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Drain and rinse chickpeas, then pat very dry with a towel.
- Toss chickpeas with olive oil and spread in a single layer on the baking sheet.
- Roast 20 to 25 minutes, shaking the pan halfway, until golden and crisp.
- Mix Italian seasoning, oregano, garlic powder, onion powder, salt, pepper, and optional paprika and red pepper flakes.
- While chickpeas are still warm, toss with the seasoning mix.
- Sprinkle Parmesan over warm chickpeas and toss again so it clings. Cool 5 to 10 minutes for maximum crunch.
- If using optional add ins like pretzels or cereal squares, stir them in after the chickpeas cool.
Notes
Crisp tip: Dry chickpeas very well and avoid overcrowding the pan. If they soften later, re crisp at 400°F (205°C) for 5 minutes and cool.
Storage: Store airtight at room temperature up to 3 days.