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Blockbuster Snack Mix

Serves 6


    Blockbuster Snack Mix

    Gearing up for a family movie night at home? Don’t let cravings get the best of you. Instead, sit down with a bowl of this ultra-satisfying sweet-crunchy snack mix. Crispy chickpeas are coated with cocoa-cinnamon, making them an irresistible find at the bottom of the bowl. There is enough protein and fibre here to make this a satiating any-time-of-day snack option. 


    Crispy chickpeas, please

    The key to crispy oven-baked chickpeas is having them as dry as possible before coating them in oil and then sliding into the oven. Heating them first in the microwave is the ultimate hack to make them perfectly parched.


    Blockbuster Snack Mix


      • 1 - 14 oz (398 mL) can chickpeas
      • 1 Tbsp (15 mL) grapeseed oil or avocado oil
      • 2 tsp (10 mL) cacao powder
      • 2 tsp (10 mL) coconut sugar
      • 1/2 tsp (2 mL) cinnamon
      • 1/4 tsp (1 mL) salt, divided
      • 4 tsp (20 mL) coconut oil, divided
      • 1/4 cup (60 mL) popcorn kernels
      • 1 tsp (5 mL) lemon zest
      • 1 Tbsp (15 mL) lemon juice
      • 1 tsp (5 mL) fresh thyme leaves
      • 1/3 cup (80 mL) halved unsalted roasted almonds
      • 1/3 cup (80 mL) halved unsalted roasted cashews
      • 1/3 cup (80 mL) dried cherries
      • 1/3 cup (80 mL) sliced dried apricots
      • 1/4 cup (60 mL) coconut chips


      Per serving:

      • calories261
      • protein7 g
      • total fat14 g
        • sat. fat5 g
      • total carbohydrates29 g
        • sugars10 g
        • fibre5 g
      • sodium147 mg



      In colander, drain and rinse chickpeas and let drain again for 10 minutes. Line large plate with double layer of paper towel. Spread chickpeas over plate in an even layer. Microwave on high until chickpea exteriors are dry and several have split slightly at the seams, 8 to 12 minutes.


      Adjust oven rack to middle position and preheat to 400 F (200 C).


      In medium-sized bowl, toss chickpeas with grapeseed or avocado oil and spread out on rimmed metal baking sheet. Roast for 20 minutes. Transfer chickpeas back to bowl and toss with cacao powder, sugar, cinnamon, and 1/8 tsp (0.5 mL) salt. Return to baking sheet and bake until crunchy, 5 to 10 minutes more. Be careful that cacao coating does not burn. Let cool completely on baking sheet (they will crisp up more upon cooling).


      In medium-sized heavy-bottom saucepan, heat 2 tsp (10 mL) coconut oil over medium heat. Place 4 kernels in pan and cover. When kernels pop, pour in remaining kernels in an even layer. Cover pan, lift off the heat, and count to 30 seconds. Return pan to heat and, once popping is rapid, gently shake pan back and forth on burner with lid slightly ajar to release some steam. Once popping slows to several seconds between pops, remove pan from heat.


      In small saucepan, melt remaining 2 tsp (10 mL) coconut oil over medium heat. Stir in lemon zest, lemon juice, thyme, and remaining 1/8 tsp (0.5 mL) salt. Drizzle over popcorn.


      In large bowl, toss together chickpeas, popcorn, almonds, cashews, cherries, apricots, and coconut chips.



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