Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2: Ensure the rinsed chickpeas are very dry. Spread them on a clean kitchen towel and pat them vigorously until no moisture remains. This is crucial for crispiness.
Step 3: In a large bowl, combine the dried chickpeas, mixed nuts, olive oil, smoked paprika, cumin, chili powder, cayenne pepper (if using), salt, and black pepper. Toss until everything is evenly coated.
Step 4: Spread the seasoned chickpeas and nuts in a single layer on the prepared baking sheet. Make sure they are not overcrowded to allow for even roasting and crisping.
Step 5: Roast for 20-25 minutes, stirring halfway through, until the chickpeas are golden brown and crunchy and the nuts are lightly toasted. Watch them closely in the last few minutes to prevent burning.
Step 6: Remove from the oven and let cool completely on the baking sheet. The snack mix will become even crispier as it cools. Store in an airtight container at room temperature for up to 5-7 days.