Masala Snack Mix

By Rheanna Kish and The Canadian Living Test Kitchen

Tested till perfect

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Masala Snack Mix

This recipe makes 12 servings

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Nutritional Info

Per 1 tbsp 15 mL: -
cal 4343 cal
pro 2 g2g pro
total fat 3 g3g total fat
sat. fat 00 sat. fat
carb 4 g4g carb
fibre 1 g1g fibre
chol 0 mg0mg chol
sodium 51 mg51mg sodium
% RDI: -
calcium 11 calcium
iron 33 iron
folate 55 folate

Include these savoury bites to boost PMS-fighting nutrients while satisfying salty snack attacks. Look for roasted soybeans and sesame sticks in the grocery store's bulk aisle or local bulk food store.

Ingredients

  • 1 can chickpeas , drained and rinsed1 can chickpeas, drained and rinsed
  • 3/4 cup sesame sticks 3/4 cup sesame sticks
  • 1/2 cup unsalted roasted cashews 1/2 cup unsalted roasted cashews
  • 1/2 cup unsalted roasted soybeans 1/2 cup unsalted roasted soybeans
  • 1/4 cup pumpkin seeds 1/4 cup pumpkin seeds
  • 2 tbsp vegetable oil 2 tbsp vegetable oil
  • 1 tbsp mild curry paste 1 tbsp mild curry paste
  • 2 tsp lime juice 2 tsp lime juice
  • 1 tsp garam masala 1 tsp garam masala
  • 1 pinch salt 1 pinch salt

Preparation

On foil-lined baking sheet, toast chickpeas in 400°F (200°C) oven, stirring once, until golden and crunchy, about 30 minutes. Let cool on sheet on rack for 5 minutes. 

Meanwhile, in large bowl, combine sesame sticks, cashews, soybeans and pumpkin seeds. Add chickpeas; toss.

In small bowl, whisk together oil, curry paste, lime juice, garam masala and salt ; add to chickpea mixture and toss to combine. Roast on same baking sheet in 350°F (180°C) oven until fragrant and golden, about 12 minutes. (Make-ahead: Store in airtight container for up to 2 weeks.)

Source : Canadian Living Magazine: May 2009

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