Nitrate & Nitrite Free Mediterranean Herb Roasted Seeds
Crunchy, golden, and loaded with warm spice, this roasted seed mix is the kind of snack that disappears fast once it hits the table. Pumpkin seeds and sunflower seeds get tossed in garlic-infused oil with oregano, cumin, and smoked paprika before a low-and-slow roast brings out their nutty depth. 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 processed snack foods that often sneak in cured or preserved ingredients, this is a genuinely clean alternative made entirely from whole pantry staples. The seeds crisp up beautifully as they cool, so you get that satisfying crunch without any additives doing the work. Fresh parsley scattered over the top adds a pop of color and a herby finish that makes the whole thing feel a little more special. Serve them as a cocktail snack, toss them over a salad, or just keep a jar on the counter for whenever hunger strikes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!