Maple-Chili Roasted Chickpeas with Pumpkin and Sunflower Seeds

Ingredients

• 2 cans (15 oz each) canned chickpeas
• 1/2 cup cup pumpkin seeds
• 1/2 cup cup sunflower seeds
• 1/4 cup cup maple syrup
• 3 tbsp tbsp avocado oil
• 1 tsp tsp smoked paprika
• 1 tsp tsp chili powder
• 1/2 tsp tsp ground cumin
• 1/4 tsp tsp cayenne pepper(optional)
• 1 tsp tsp salt
• 1 tsp tsp flaky sea salt
• 1 tsp tsp dried rosemary

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Line two baking sheets with parchment.

2. 2

   Drain, rinse, and thoroughly pat the chickpeas dry with kitchen towels, rubbing off loose skins — the drier, the crispier.

3. 3

   Toss the chickpeas with 2 tbsp avocado oil, smoked paprika, chili powder, cumin, cayenne, and 1 tsp salt on one sheet. Spread in a single layer.

4. 4

   On the second sheet, toss pumpkin and sunflower seeds with 1 tbsp avocado oil, dried rosemary, and a pinch of salt.

5. 5

   Roast the chickpeas for 40-45 minutes, shaking the pan every 10 minutes, until audibly crisp when tapped.

6. 6

   Roast the seeds for 10-12 minutes only, until lightly golden; set aside.

7. 7

   Warm the maple syrup in a small saucepan until it bubbles, then immediately toss with the hot roasted chickpeas.

8. 8

   Return the glazed chickpeas to the oven for 5 minutes to set the coating, then cool completely on the sheet — they crisp as they cool.

9. 9

   Toss with the toasted seeds, finish with flaky sea salt, and store in an airtight jar once fully cooled.