I’m always finding ways to sneak fruits and veggies into our backpacking diet. It’s important to me to keep our diet colorful on the trail.

These peas have a zesty, salty kick and are a healthy, lightweight alternative to chips or crackers. I love making batches of these specifically for travel days to avoid costly airport or gas station food. You could also add these to your trail mix or re-hydrate them in your savory backpacking meals.

Roasted Chili Chickpeas

2 cans of chickpeas, drained and rinsed, outer skins removed

1 tsp coconut oil, melted

1/4 tsp onion powder

1/2 tsp garlic salt

1/2 tsp smoked paprika

1/2 tsp pepper

1. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper and set aside.

2. After draining and rinsing your chickpeas, individually remove the skins from the chickpeas and transfer them to a separate bowl. This process can be tedious, but removing the skins gives them a better taste and crispness.  Pat dry with paper towels removing all excess water.


3. Place dried chickpeas in a medium bowl. Drizzle the coconut oil over the chickpeas and toss with your hands evenly coating all the chickpeas. Next, add all the spices and toss with a spoon until each chickpea is covered.


4. Pour onto your lined baking sheet and roast for 20-25 minutes. Stop after 10-15 minutes and mix up the chickpeas so they roast evenly. Once golden and crispy, remove from the oven and allow them to cool completely.