Blockbuster Snack Mix
  • 1 – 14oz can chickpeas
  • 1 Tbsp grapeseed oil or avocado oil
  • 2tsp cacao powder
  • 2tsp coconut sugar
  • 1/2tsp cinnamon
  • 1/4tsp saltdivided
  • 4tsp coconut oildivided
  • 1/4cup popcorn kernels
  • 1tsp lemon zest
  • 1 Tbsp lemon juice
  • 1tsp fresh thyme leaves
  • 1/3cup halved unsalted roasted almonds
  • 1/3cup halved unsalted roasted cashews
  • 1/3cup dried cherries
  • 1/3cup sliced dried apricots
  • 1/4cup coconut chips
  1. 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.
  2. Adjust oven rack to middle position and preheat to 400 F .
  3. 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 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).
  4. In medium-sized heavy-bottom saucepan, heat 2 tsp 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.
  5. In small saucepan, melt remaining 2 tsp coconut oil over medium heat. Stir in lemon zest, lemon juice, thyme, and remaining 1/8 tsp salt. Drizzle over popcorn.
  6. In large bowl, toss together chickpeas, popcorn, almonds, cashews, cherries, apricots, and coconut chips.
Recipe Notes

Per serving: 261 calories; 7 g protein; 14 g total fat (5 g sat. fat); 29 g total carbohydrates (10 g sugars, 5 g fiber); 147 mg sodium