Rice Free Mediterranean Herb Roasted Seeds
Crunchy, golden, and packed with warm spice, 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 turn fragrant and deeply toasty. A hit of lemon zest stirred in straight from the oven brightens everything up and cuts through the richness in the best possible way. The whole thing is naturally free from grains and fillers — just seeds, oil, and spices doing exactly what they should. It's a genuinely satisfying option when you're tired of snacks that rely on puffed or processed bases to bulk them out. Scatter fresh parsley over the top before serving and you've got something that looks as good as it tastes. Equally at home on a mezze spread, tossed over a salad, or eaten straight from the bowl.
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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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