Cashew Free Mediterranean Herb Roasted Seeds
Roasted seeds might sound simple, but this Mediterranean-spiced version is genuinely snackable — the kind of thing you make once and find yourself reaching for all week. Pumpkin seeds and sunflower seeds get tossed in garlic-infused oil with oregano, cumin, and smoked paprika, then roasted low and slow until golden, fragrant, and satisfyingly crunchy. A hit of lemon zest stirred in straight from the oven brightens everything up and keeps the flavor lively rather than heavy. For anyone navigating tree nut allergies or avoiding cashews specifically, seeds are a brilliant alternative — all the satisfying crunch and healthy fat without the worry. Store-bought spiced snacks can be a minefield of shared facilities and ambiguous labeling, so making your own at home puts you fully in control of every ingredient. Scatter over a little fresh parsley if you have it on hand, and serve at room temperature as a snack, a salad topper, or a crunchy addition to a mezze spread. Simple, bold, and completely addictive.
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Learn more →Ingredients
6 servings
- 1 cup raw pumpkin seeds (pepitas)
- ½ cup raw sunflower seeds
- 1 ½ tbsp garlic-infused oil
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp fine salt
- ¼ tsp black pepper
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a mixing bowl, combine the pumpkin seeds and sunflower seeds with the garlic-infused oil, dried oregano, ground cumin, smoked paprika, salt, and black pepper. Toss until every seed is evenly coated.
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