Vegan Pumpkin Seed Herb Crunch
Toasted pumpkin seeds might be the most underrated pantry move out there, and this spiced, herb-flecked version is proof. Raw pepitas hit a dry skillet until they pop and turn golden, then get tossed with garlic-infused olive oil, cumin, turmeric, smoked paprika, and a pinch of cayenne for a seriously addictive crunch. A squeeze of fresh lemon juice cuts through the warmth, while chopped flat-leaf parsley and thyme bring a bright, garden-fresh finish that makes the whole thing feel alive. Every single ingredient here is plant-based by nature, so there's no swapping or substituting needed — it just works. Scatter this over soups, grain bowls, roasted vegetables, or a simple salad and watch it disappear fast. It also keeps well at room temperature, making it a brilliant thing to prep ahead and have on hand all week.
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
4 servings
- 1 cup raw pumpkin seeds (pepitas)
- 1 tbsp garlic-infused olive oil
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp smoked paprika
- ¼ tsp fine sea salt
- 1 pinch cayenne pepper
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
Instructions
- 1
Heat a large dry skillet over medium heat. Add the pumpkin seeds in a single layer and toast, stirring frequently, until they begin to pop and turn golden, about 4–5 minutes. Watch closely, as they can brown quickly.
- 2
Remove the skillet from the heat and immediately drizzle the garlic-infused olive oil over the seeds. Add the cumin, turmeric, smoked paprika, salt, and cayenne, then stir with a wooden spoon until the seeds are evenly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!