Healthy Halloween Snack Mix

1 can (15 ounces) chickpeas, drained and rinsed

2 tablespoons olive oil, divided

2 teaspoons spice blend, such as curry powder, garam masala, chili powder, divided (optional)

Kosher salt, ground black pepper

1¾ cups raw pumpkin seeds, cleaned and drained, but not patted dry

¾ cup dried cranberries, dried cherries, raisins, or a mix

¾ cup unsalted raw or roasted pistachios, peanuts, almonds or cashews

Heat the oven to 400 degrees.

Dry the chickpeas thoroughly by spreading them on a large plate and patting them dry with kitchen towels. Transfer to a bowl, then toss with 1 tablespoon of the oil, 1 teaspoon of the spice blend, if using, and salt and pepper to taste. Once the chickpeas are evenly coated, transfer them to a baking sheet and spread them in a single layer. Bake on oven’s middle rack until golden and crispy, 25-35 minutes, shaking the tray to toss after the first 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl. Reduce the oven to 300 degrees.

Arrange the pumpkin seeds in a single layer on the sheet pan. Bake on the oven’s middle rack for 10 minutes.

After the pumpkin seeds have baked, in a large skillet over medium, heat the remaining tablespoon of oil. Reduce the heat to medium-low, add the pumpkins seeds and cook, stirring, for 7-10 minutes. Add the remaining 1 teaspoon of spice blend, if using, and salt and pepper to taste. Continue to cook, stirring, until the pumpkin seeds are golden and crispy, another 3-5 minutes.

Transfer the seeds to the serving bowl. Add the cranberries and pistachios or other nuts and toss well.

Makes about 3 cups.

Nutrition values per ¼ cup serving: 305 calories, 20 g fat (3 g saturated), 21 g carbohydrate, 4 g fiber, 7 g sugar, 14 g protein, 0 cholesterol, 335 mg sodium.

Sara Moulton for The Associated Press