Chickpea and Coconut Trail Mix

A great addition to any lunch box or camping trip. Good to eat and good for you.



  • Tin opener
  • Paper towel
  • Small mixing bowl
  • Baking tray
  • Baking paper
  • Oven gloves
  • Mixing spoon
  • Pair of scissors
  • Air tight container


  • 400 g can chickpeas, drained
  • olive or canola oil
  • Ina Paarman’s Vegetable Spice
  • ½ cup (125 ml) pumpkin seeds
  • ½ cup (125 ml) coconut flakes
  • ½ cup (125 ml) shelled peanuts or raw pecan nuts
  • ½ cup (125 ml) or ± 8 Turkish apricots cut into strips, or whole raisins or cranberries

Adjust oven rack to the middle position. Preheat oven to 200°C. Spread the drained chickpeas out on a double layer of paper towel and cover with more paper towel to dry off all the moisture. Put into a mixing bowl and add 2 T (30 ml) of olive oil and 1 t (5 ml) of Vegetable Spice. Toss to blend. Line a baking tray with baking paper and spread the chickpeas out in a single layer. Roast for 30 – 35 minutes until browned and crispy. Remove from the oven and add pumpkin seeds, coconut flakes and nuts. Mix everything together lightly and roast for a final 3 – 4 minutes. Remove from the oven and mix in dried fruit. Leave to cool. Store in an airtight container.

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