Protein-Packed Trail Mix

Name: Protein-Packed Trail Mix
Yield: Makes about 4½ cups
Ingredients: 1 15.5-ounce can chickpeas, rinsed; 2 tablespoons olive oil, divided; Kosher salt, freshly ground pepper; ½ cup almonds; ½ cup cashews; ½ cup shelled pistachios; ¼ teaspoon cayenne pepper; ¼ teaspoon ground cardamom; 8 dried mission figs, halved; 4 dried Turkish figs, thinly sliced; ½ cup dried apricots; ⅓ cup dried mulberries; ¼ cup dried goji berries; ¼ cup golden raisins

By Andy Baraghani

July 10, 2017

Photo by Alex Lau, Styling by Sue Li

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 notes

Dark Chocolate Flax Bark

Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.

Double-Chocolate Flourless Brownies

Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.

Sheet-Pan Chicken Souvlaki

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

Roasted Tofu Grain Bowls With Miso-Tahini Sauce

This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.

Green Falafel Smash Burgers

Herby chickpea falafel gets the veggie burger treatment with harissa mayo and pickled onion.

Silken Tofu With Black Bean Garlic Sauce

A homemade black bean sauce is better than anything you can find in the grocery store. Plus, the 15-minute dinner you can make with it.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.