Ingredients
1 can (15 ounces) garbanzo beans or chickpeas, drained and patted dry1 tablespoon olive oil1/8 teaspoon salt1/4 cup butter, melted1 teaspoon brown sugar1/2 teaspoon grated orange zest1/2 teaspoon grated lime zest1/2 teaspoon soy sauce1/4 teaspoon ground ginger1/4 teaspoon onion powder1/8 teaspoon garlic powder4 pita pocket halves, cut into 1-in. squares2 cups miniature pretzels3/4 cup unsalted cashews3/4 cup unblanched almonds
Preparation
Preheat oven to 400°. Remove skins from garbanzo beans; discard. Toss garbanzo beans with oil and salt; spread in a single layer in a foil-lined 15x10x1-in. pan. Bake until very crunchy, 30-35 minutes, stirring every 15 minutes. Remove from oven; cool completely.
Whisk melted butter, brown sugar, orange and lime zest, soy sauce and seasonings. Add pita squares, pretzels, cashews and almonds; toss to coat. Spread evenly into 2 foil-lined 15x10x1-in. baking pans. Bake until dry and crisp, 10-15 minutes, stirring occasionally. Add garbanzo beans to pita mixture. Cool completely. Store in an airtight container.
