Happy International Women’s Day!
I made you all a very special treat to celebrate: Spicy Salty Sweet Roasted Chickpea Mix.
This little gem of a Super Easy Sunday post will tick off all your cravings boxes:
-It’s spicy with some chili roasted chickpeas
-It’s salty with some soy-sesame roasted chickpeas
-It’s sweet with some maple roasted cashews
I mean, can we just pause for a moment to fully appreciate how amazing these little morsels are?
Aren’t they fantastic!?!
In addition to be International Women’s Day, today was also Daylight Savings in our neck of the woods – lucky us lost an hour of sleep today. However, and those of you who know me well should be prepared to be shocked, this little lady was up at 5:45 this morning, which was really 4:45 before the loss of that pesky little hour! This never happens. Like, never! Now, I know what you’re probably thinking: “what’s the big deal, I’m sure you just went to bed earlier” but, I didn’t! I went to bed super late (for me), which makes this morning’s early wake up call even stranger. Ladies and Gentlemen, mark your calendars: today, Sunday, March 8th, 2015, shall forever be known as the day that Savanna fully functioned on only 4.5 hours of sleep! Whoa! Remember when I mentioned in my last post that I was full of huge amounts of energy this week? Well, the trend has only improved and I’m loving it!! I mean, I certainly don’t plan on make 4.5 hours of sleep the norm around here – this gal loves her sleep waaaay too much for that – but it’s nice finding all this extra time to get things done around the house. In fact, since my husband and I were both awake at such an early hour, we took advantage of the opportunity and hastily worked on all the house tasks we had been procrastinating on. That luggage that’s just been casually hanging out in our mudroom since we returned from our trip 3 weeks ago? Finally put away! The two sets of guest room sheets that needed to be washed? Freshly laundered! I feel like one of those people that somehow has it all together this morning and you know what? It feels great!
So, being so busy this morning, I made sure that the hubby and I had a healthy, tasty snack ready that we could quickly grab to help energize us through the rest of the day. This Spicy Salty Sweet Roasted Chickpea Mix is so good that my husband and I couldn’t stop eating it – not always a good thing when you’re trying to take some photos of said snack mix. This stuff is so addictive that I had to actually ban my husband from the kitchen so that these yummy little morsels would stop disappearing by the handful. Thankfully, I was able to save a fair amount of this mix to style for the shoot and boy, did these photos turn out great! I’m so loving my new camera right now!!
As a feature for the second installment of Super Easy Sunday, this Spicy Salty Sweet Roasted Chickpea Mix is just that: super easy to make! It does take a little bit longer to prepare due to the roasting time but I assure you it is worth it.
The full instructions are at the bottom of this post in the recipe section but here’s a quick little recap to get you going.
Drain and rinse two cans of chickpeas. Lay out rinsed chickpeas onto some paper towel and proceed to dry off the chickpeas with another layer of paper towel. This step is really important as dry chickpeas will make sure that they crisp up like they’re supposed to. Divide chickpeas in half. Mix one half with the chili seasoning and the other half with the soy-sesame sauce.
Place on parchment lined cookie sheet and cook according to instructions. In a separate bowl, mix cashews with maple syrup and lay out onto a new parchment lined cookie sheet. Cook these according to the appropriate instructions.
Once both the chickpeas and cashews are roasted accordingly, mix together and enjoy. Then enjoy some more…and maybe some more…and maybe just a little bit more when no one’s looking. Don’t worry, I’m not judging.
Make up a batch of this amazing Spicy Salty Sweet Roasted Chickpea Mix tonight. It’s the perfect match for a poker game, a girl’s night in or a Netflix fueled binge marathon. Post your version to Instagram and tag it #glutenfreeveganpantry so I can see how much you enjoyed it!
Lots of love & happy eats,
- Chili Roasted Chickpeas
- 1 can chickpeas
- 1 tbsp olive oil
- 2 tsp chili seasoning
- Soy-Sesame Roasted Chickpeas
- 1 can chickpeas
- 1 tbsp olive oil
- 1 tbsp reduced sodium soy sauce (gluten free certified)
- ½ tbsp agave nectar
- 1 tbsp sesame seeds
- Maple Cashews
- ½ cup raw cashews
- 2 tsp maple syrup
- Preheat oven to 350F
- Roasted Chickpeas: Drain and rinse chickpeas. Take one half of the chickpeas and place into bowl. Add 1 tbsp olive oil and 2 tsp chili seasoning. Mix until well coated and then spread onto half of a parchment lined cookie sheet. Take the other half of the chickpeas and place into a second bowl. Add 1 tbsp olive oil, 1 tbsp soy sauce and ½ tbsp agave nectar. Mix until well coated and then spread onto the empty half of the cookie sheet. Sprinkle the soy chickpeas generously with sesame seeds. Bake in the oven for 38-40 minutes, stirring the chickpeas every 10 minutes to ensure even roasting. Remove once crunchy and allow to cool.
- Cashews: In a bowl, mix cashews and 2 tsp maple syrup. Spread onto a parchment lined cookie sheet and bake for 6-8 minutes, until cashews are roasted to your preference. Allow to cool.
- Mix cooled cashews and chickpeas together and enjoy!
Make sure to check on the chickpeas for the last 2-3 minutes in order to gauge if they're crispy enough. Cook to your own preference.