Crunchy roasted trail mix, perfect for lunch box munchies, picnics or a hike.

Chickpea Trail Mix

We are snackers! We have tried to fight it but we are who we are and we snack. It can be challenging finding affordable things for us to snack on especially because we are all home all day. 

I love chickpeas – I eat them in salads, curries and hummus. 

My kids love roasted chickpeas – they eat them by the handful. They are great little protein-packed peas, perfect to keep the kids satiated. 

If you are looking for a school snack, a picnic snack or a delicious snack for your long road trip – this is the trail mix for you. 

Chickpea Trail Mix

Rhodes Quality
Servings 5 cups


  • 1 x 410 g can Rhodes Quality Chickpeas
  • 15 ml brown sugar
  • 15 ml ground cinnamon
  • 250 ml pumpkin seeds
  • 100 g walnuts, toasted
  • 125 ml sunflower seeds
  • 125 ml chocolate chips
  • 500 ml popcorn


  • Drain and rinse the Rhodes Quality Chickpeas.
  • Lay the chickpeas out in a single layer on a clean dish towel.
  • Pat as dry as possible and leave to air dry for a further 30 minutes.
  • Place the chickpeas on a baking sheet that has been lined with baking paper.
  • Roast in an oven that has been preheated to 180°C for 10 minutes.
  • Mix together the brown sugar and the cinnamon.
  • Remove the chickpeas from the oven and toss in the cinnamon sugar.
  • Return to the oven and roast for a further 15 minutes or until golden.
  • Turn off the oven and leave the chickpeas to cool and crisp.
  • Toss the cooled chickpeas with the remaining ingredients.
  • Store the trail mix in an airtight container.



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