Eggless Mediterranean Herb Roasted Seeds
Crunchy, golden, and absolutely packed with flavor, this roasted seed mix is the kind of snack that disappears faster than you expect. Pumpkin seeds and sunflower seeds get tossed in garlic-infused oil with oregano, cumin, and smoked paprika before hitting a low oven, where they slowly toast into something deeply savory and irresistible. The real magic happens right out of the oven — a shower of fresh lemon zest over the hot seeds lifts everything with a bright, citrusy punch that makes the whole blend taste alive. Since the recipe is built entirely on seeds, oil, and spices, there are no hidden binders or coatings to worry about, making it a genuinely clean and satisfying option for anyone avoiding eggs. A quick stir halfway through roasting keeps things even, and that final cool-down on the pan is worth the patience — the seeds crisp up beautifully as they rest. Finish with a scatter of fresh flat-leaf parsley for a pop of color and herby freshness, or skip it and let the spice blend do all the talking. Serve them as a snack, toss them over a salad, or pile them into a bowl at your next gathering — they work everywhere.
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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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