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Moroccan-Spiced Trail Mix

  • Servings:

    Makes About 2 Cups as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    45 minutes


You can easily double this recipe. To make it nut-free, substitute pumpkin or sunflower seeds for the pistachios.
1 (16oz.) can chickpeas, drained, rinsed, and patted dry
2 Tbsp. olive or vegetable oil
1 tsp. lemon zest
3/4 tsp. ground cumin
3/4 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
1/2 cup shelled pistachios
1/2 cup dried apricots, chopped
Moroccan-Spiced Trail Mix


1. Heat oven to 400 degrees. Combine chickpeas, oil, lemon zest, and spices in a medium bowl and toss to coat.
2. Spread chickpeas on a foil-lined baking sheet, leaving excess spice mixture in bowl. Add pistachios to bowl and toss to coat; set aside.
3. Bake chickpeas for about 40 minutes, rotating and shaking the baking sheet halfway through. Add pistachios to pan, shaking to distribute evenly, and continue to bake until nuts are fragrant and toasted, about 5 minutes. Let cool completely before tossing with apricots.
Store It: In an airtight container for up to 1 week.
Source: Hannaford fresh Magazine, January - February 2016


Nutritional Facts
Servings Makes About 2 Cups
Base Nutrients
Calories 140 kcal (7%)
Calories from Fat 72 kcal (0%)
Total Fat 8 g (12%)
Saturated Fat n/a
Cholesterol 0 mg (0%)
Sodium 190 mg (8%)
Total Carbohydrates 16 g (5%)
Dietary Fiber 4 g (16%)
Protein 4 g (7%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a