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 Blockbuster 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 fiber here to make this a satiating any-time-of-day snack option.

Blockbuster Snack Mix

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Ingredients

• 1 - 14 oz can chickpeas
• 1 Tbsp grapeseed oil or avocado oil
• 2 tsp cacao powder
• 2 tsp coconut sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt divided
• 4 tsp coconut oil divided
• 1/4 cup popcorn kernels
• 1 tsp lemon zest
• 1 Tbsp lemon juice
• 1 tsp fresh thyme leaves
• 1/3 cup halved unsalted roasted almonds
• 1/3 cup halved unsalted roasted cashews
• 1/3 cup dried cherries
• 1/3 cup sliced dried apricots
• 1/4 cup coconut chips

Ingredients 1 - 14 oz can chickpeas 1 Tbsp grapeseed oil or avocado oil 2 tsp cacao powder 2 tsp coconut sugar 1/2 tsp cinnamon 1/4 tsp salt divided 4 tsp coconut oil divided 1/4 cup popcorn kernels 1 tsp lemon zest 1 Tbsp lemon juice 1 tsp fresh thyme leaves 1/3 cup halved unsalted roasted almonds 1/3 cup halved unsalted roasted cashews 1/3 cup dried cherries 1/3 cup sliced dried apricots 1/4 cup coconut chips

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Instructions

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