If you don’t want to go all out with a big variety of dried fruits and nuts (they can get expensive), you can limit yourself to two of each. Just be sure to include the salted roasted chickpeas; they’re addictive and provide a little hit of protein in this mix as well.
Recipe information
Yield
Makes about 4½ cups
Ingredients
Preparation
Step 1
Preheat oven to 350º. Place chickpeas on a paper towel-lined rimmed baking sheet and let drain (you want to make sure they’re very dry). Discard paper towel and toss chickpeas with 1 Tbsp. oil; generously season with salt and pepper. Roast chickpeas on baking sheet, tossing once halfway through, until crisp and golden brown, 50–60 minutes. Let cool.
Step 2
Meanwhile, toss almonds, cashews, and remaining 1 Tbsp. oil on another rimmed baking sheet; season with salt (about 1 tsp.) and toss again. Toast 8 minutes, then add pistachios and give pan a shake to combine. Continue to toast until cashews are golden and mixture is fragrant, 2–4 minutes.
Step 3
Transfer nuts to a medium bowl and toss with cayenne and cardamom while still hot. Mix in mission figs, Turkish figs, apricots, mulberries, goji berries, raisins, and salted chickpeas.
Step 4
Do Ahead: Trail mix can be made 3 days ahead. Cover and store in a dry place.
