Healthy garbanzo bean snacks are really gaining momentum and we have a great roasted garbanzo bean recipe for trail mix to share with you. We are confident you will completely enjoy our roasted garbanzo beans, especially with our fresh, non-GMO garbanzo beans!
Most of the time trail mix ingredients can be found in your kitchen, especially if you purchase in bulk and, guess what, roasted garbanzo beans are not expensive to make. All it takes is preparing batch of fresh garbanzo beans to begin. Mix them together with well-known spices, dried fruits or nuts and ‘bam,” this tasty roasted garbanzo bean recipe is complete.
Hang with us a little here so we can brag about the health benefits of this roasted garbanzo bean trail mix recipe. These little “superfood” garbanzo beans are full of vitamins and minerals that may bring positive benefits for certain types of diabetes, bone health, blood pressure, heart health, cancer, cholesterol, inflammation, digestion, regularity . . . ok, we will stop with all that because we know you get the picture.
At home this nutritious snack can be stored in lightweight air-tight containers making it extremely easy to pack along anywhere you go. Or your entire family can grab something as small as a self-sealing snack bag filled with this healthy, completely vegan snack! By the way, you don’t have to be vegan to eat this healthy trail mix recipe, just a desire to snack healthy.
In addition to healthy, you will get the most “bang for your buck” with this trail mix recipe, if you purchase in bulk. We invite you to count the cost next time you are in the store. Check out the price and quantity of those really small bags of roasted garbanzo bean snacks and you will see the benefit of making them at home from scratch. If you discover you love roasted garbanzo beans - try our honey roasted garbanzo beans!
Roasted Chickpea Trail Mix
¾ cup Palouse Brand Chickpeas
6 cups water
1 tsp. coconut oil
¼ tsp. cinnamon
¼ tsp. cumin
¼ tsp. chili powder
¼ kosher salt
¾ cup dried craisins
½ cup wide shaved coconut flakes
Bring water to a boil in a large pot, add chickpeas and reduce heat to keep a slow gentle boil for 1 hour.
Rinse chickpeas in a colander in cool water.
Spread chickpeas out on a sheet pan and remove the skins.
Put chickpeas in a bowl and add coconut oil, cinnamon, cumin, chili powder, and kosher salt. Gently stir to coat.
Spread chickpeas out on the sheet pan again and bake at 375 degrees for 10 minutes.
Stir beans and bake for another 10 minutes.
Stir beans again and bake another 10 minutes until they are slightly brown.
Cool, transfer to a bowl, add dried cranberries, coconut flakes, and gently stir.