Par 4 the Fam

You know those moments on the course—or in the car, at practice, or honestly just at 3 p.m.—when you need something crunchy, salty, and satisfying, but you don’t want to grab a bag of chips? That’s exactly where my Crunch & Putt Chickpea Mix comes in.

This snack is protein-packed, flavor-loaded, and totally customizable. It’s got the crunch you crave with a smoky, savory kick—perfect for tossing in your golf bag, serving at a watch party, or handing off to hungry little hands between holes (or errands).

It’s one of my go-tos when I’m prepping healthy snacks for the week. The oven does most of the work, and the end result is a crave-worthy mix that hits all the right notes—salty, crunchy, a little spicy (if you want), and super satisfying.

Snack Like a Pro: Why You’ll Love It

• Protein + fiber = longer-lasting energy
• Naturally gluten-free and vegan
• Budget-friendly and pantry-staple friendly
• Customizable: add nuts, seeds, or even dried cranberries
• Great for kids, golfers, and busy moms alike

Whether you’re packing lunch boxes or prepping snacks for a golf cart cooler, this mix checks all the boxes. And bonus: it’s totally make-ahead friendly and keeps for a whole week in an airtight container.

Tips from the Test Kitchen (a.k.a. my real-life):

• Be sure to dry the chickpeas really well before roasting. This is the secret to next-level crunch.
• Want it spicier? Add a pinch of cayenne or more chili powder.
• Almonds and pumpkin seeds bring great texture—just add them after baking so they don’t burn.

Perfect for…

• A post-round pick-me-up
• Watch party snack bowls
• Healthy road trip munchies
• Golf-themed lunchboxes (yep, I do that)

From My Kitchen to Your Cart Cooler

The Crunch & Putt Chickpea Mix has officially earned a permanent spot in our snack rotation. Whether we’re packing for a family golf outing or just surviving a Monday, this mix brings the fuel and the flavor. Try it out and tag me—I’d love to see where it ends up: your cart, your couch, or maybe your next snack stash.

Keep scrolling for the full recipe, and don’t forget to pin or print for later!

⏬ RECIPE BELOW ⏬

Ingredients:

• 2 cups cooked or canned chickpeas (rinsed and dried)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon chili powder (optional, for a bit of heat)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup roasted almonds or pumpkin seeds (optional for extra crunch)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss chickpeas with olive oil and spices until evenly coated.
3. Spread chickpeas in a single layer on a baking sheet lined with parchment paper.
4. Roast for 25–30 minutes, shaking the pan halfway through, until chickpeas are crispy and golden.
5. Let cool, then mix in almonds or pumpkin seeds if using.
6. Store in an airtight container at room temperature for up to 1 week.