Chicken Free Mediterranean Herb Roasted Seeds
Crunchy, golden, and packed with bold Mediterranean flavor, this roasted seed mix is the kind of snack that disappears fast. Pumpkin seeds and sunflower seeds get tossed in garlic-infused oil with oregano, cumin, and smoked paprika before hitting a low oven until they're perfectly toasted and just starting to puff. The real magic happens right out of the oven — a scatter of fresh lemon zest over the hot seeds perfumes the whole batch and brightens every bite. A handful of fresh parsley at the end adds a pop of color and a clean, herby finish that makes these feel genuinely special. Everything here is plant-based and naturally free from any poultry, so there's zero need to scrutinize labels or swap anything out. They crisp up beautifully as they cool, making them just as good for snacking straight from the bowl as they are scattered over salads or soups. Make a batch on the weekend and you'll be reaching for them all week long.
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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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