Protein-Packed Trail Mix

healthyish chickpea almond cashew pistachio cayenne cardamom fig apricot berry raisin

Andy Baraghani

Makes about 4½ cups

Source

Ingredients

1 15.5-ounce can chickpeas, rinsed

2 tablespoons olive oil, divided

Kosher salt, freshly ground pepper

½ cup almonds

½ cup cashews

½ cup shelled pistachios

¼ teaspoon cayenne pepper

¼ teaspoon ground cardamom

8 dried mission figs, halved

4 dried Turkish figs, thinly sliced

½ cup dried apricots

⅓ cup dried mulberries

¼ cup dried goji berries

¼ cup golden raisins

Method

Preheat oven to 350º. Place chickpeas on a paper towel-lined rimmed baking sheet and let drain (you want to make sure they’re very dry). Discard paper towel and toss chickpeas with 1 Tbsp. oil; generously season with salt and pepper. Roast chickpeas on baking sheet, tossing once halfway through, until crisp and golden brown, 50–60 minutes. Let cool.

Meanwhile, toss almonds, cashews, and remaining 1 Tbsp. oil on another rimmed baking sheet; season with salt (about 1 tsp.) and toss again. Toast 8 minutes, then add pistachios and give pan a shake to combine. Continue to toast until cashews are golden and mixture is fragrant, 2–4 minutes.

Transfer nuts to a medium bowl and toss with cayenne and cardamom while still hot. Mix in mission figs, Turkish figs, apricots, mulberries, goji berries, raisins, and salted chickpeas.

Do Ahead: Trail mix can be made 3 days ahead. Cover and store in a dry place.