Preheat oven to 400° F
Line a baking sheet with parchment paper.
Pat chickpeas dry as much as possible and remove whatever skins are loose.
Place chickpeas on the baking sheet and roast for 20 minutes.
Remove from the oven and add coconut oil, maple syrup and salt and toss to coat.
Put back in the oven and roast for another 15-20 minutes, or until golden brown. (If a few pop, that’s ok). Turn the oven off.
Toss the chickpeas with the spices.
Return pan to the oven and with the oven door closed and the heat off, allow the chickpeas to sit in the warm oven for another hour or until perfectly crunchy.
(You’ll have to test one to be sure. It should be dry and airy. If they’re still not crunchy, leave in the oven with the door closed and the heat off until they are crunchy through and through)
Set aside to cool at room temperature.
Combine chickpeas with dried fruit, dark chocolate, and pumpkin seeds.
The crunchy chickpeas combine well with many different ingredients for a snack mix, so feel free to make swaps according to what you have on hand or what you like.