Ingredients

• 1 x 400 g can Rhodes Quality Chickpeas
• 15 ml (1 Tbsp) brown sugar
• 15 ml (1 Tbsp) ground cinnamon
• 250 ml (1 cup) pumpkin seeds
• 100g (1 cup) walnuts, toasted
• 125 ml (½ cup) sunflower seeds
• 125 ml (½ cup) chocolate chips
• 500 ml (2 cups) popcorn

Method

1. Drain and rinse the Rhodes Quality Chickpeas.
2. Lay the chickpeas out in a single layer on a clean dish towel.
3. Pat as dry as possible and leave to air dry for a further for 30 minutes.
4. Place the chickpeas on a baking sheet that has been lined with baking paper.
5. Roast in an oven that has been preheated to 180°C for 10 minutes.
6. Mix together the brown sugar and the cinnamon.
7. Remove the chickpeas from the oven and toss in the cinnamon sugar.
8. Return to the oven and roast for a further 15 minutes or until golden.
9. Turn off the oven and leave the chickpeas to cool and crisp.
10. Toss the cooled chickpeas with the remaining ingredients.
11. Store the trail mix in an airtight container.

Cooking Tip: Use any of your favourite nuts. Replace chocolate chips with dried fruit.