Wheat Free Mediterranean Herb Roasted Seeds
Crunchy, golden, and packed with bold Mediterranean flavor, this roasted seed mix is the kind of snack that disappears faster than you'd expect. Pumpkin seeds and sunflower seeds get tossed in garlic-infused oil with oregano, cumin, and smoked paprika before hitting the oven, and the result is deeply savory with just the right amount of warmth and smokiness. A hit of lemon zest stirred in straight from the oven brightens everything up and makes the whole blend feel surprisingly fresh and vibrant. Naturally free from wheat and grain-based fillers, this recipe skips the usual snack-mix pitfalls — no soy sauce, no seasoning blends with hidden flour, just clean whole ingredients you can actually read. It's a great reminder that seeds are seriously underrated as a snack base, especially when you treat them with a little care and good seasoning. The single-layer roasting method and that halfway stir are small details that make a real difference, giving you even color and that satisfying crunch throughout. Finish with a scatter of fresh parsley if you have it on hand — it adds a pop of color and a herby lift that takes the whole thing up a notch.
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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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