Bar Snacks Recipe

Bar Snacks

1. 1

   Roasted Spiced Chickpeas

   Preheat the oven to 425°F (220°C). Pat the drained canned chickpeas very dry with paper towels, removing any loose skins. Toss chickpeas in a bowl with 1 tablespoon olive oil, smoked paprika, ground cumin, garlic powder, 1/2 teaspoon sea salt, and 1/8 teaspoon black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment. Roast for 25–35 minutes, shaking the pan every 8–10 minutes, until deeply golden and crisp. Remove from oven and immediately toss with honey (or maple syrup), lemon zest, and the toasted sesame seeds. Taste and adjust salt if needed. Let cool completely on the pan — they will crisp further as they cool.

2. 2

   Spiced Mixed Nuts

   While chickpeas roast, heat a small skillet over medium heat and add 1 tablespoon olive oil. Add the mixed nuts and cook, stirring frequently, 4–6 minutes until fragrant and lightly browned. Sprinkle the remaining 1/4 teaspoon sea salt, remaining pinch of black pepper, and a pinch (about 1/4 teaspoon) of smoked paprika over the nuts; stir to coat. Transfer nuts to a plate to cool so they don't continue cooking in the hot skillet.

3. 3

   Assemble Bar Snack Mix

   In a large bowl combine the cooled roasted chickpeas, spiced mixed nuts, wasabi peas (if using), and pretzels. Toss gently to mix. Taste and add additional salt, a drizzle of olive oil (up to 1 teaspoon) or an extra sprinkle of lemon zest if desired. Transfer to a serving bowl and garnish with the chopped fresh parsley. Serve at room temperature.

4. 4

   Storage: Store any leftovers in an airtight container at room temperature for up to 3 days to preserve crunch. If mixture softens, re-crisp chickpeas briefly in a 325°F (160°C) oven for 5–8 minutes.