Ingredients

• 1 (15-ounce) can chickpeas, rinsed
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon kosher salt, divided
• 3 (2x1-inch) pieces orange zest, sliced into 1/2-inch-thick strips
• 1/3 cup pumpkin seeds (pepitas)
• 1/4 cup rosemary leaves
• 1 tablespoon pure maple syrup
• 1/4 teaspoon cayenne pepper
• 1/2 cup unsweetened toasted coconut flakes

Instructions

1. Preheat oven to 400°F. Place chickpeas on a paper towel–lined rimmed baking sheet and let drain (dryness now equals crispiness later). Remove paper towels and toss chickpeas on baking sheet with 1 Tbsp. oil; season with 1/2 tsp. salt. Roast chickpeas, tossing halfway through, until crisp and golden brown, 35–40 minutes.
2. Meanwhile, toss orange zest, pumpkin seeds, rosemary, maple syrup, cayenne, remaining 2 Tbsp. oil, and remaining 1/2 tsp. salt in a small bowl. Remove chickpeas from oven and add pumpkin seed mixture; toss to coat. Roast until orange zest is shriveled and pumpkin seeds are pale green, about 5 minutes. Remove from heat and toss in coconut flakes; let cool.
3. Trail mix can be made 5 days ahead. Store airtight at room temperature.