Sweet and savoury combine in this Atlas mountain trail mix that's perfect for fuelling on the bike.

This is a mix with a Moroccan twist thanks to chickpeas, almonds, seeds, dried fruit and spices. A burst of flavour to spice up your ride providing a combination of carbohydrate, protein and minerals.


  • 400g can chickpeas drained and rinsed
  • 1 tbsp coconut oil
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp ground ras-el-hanout
  • 1 tsp chilli powder
  • handful each of: almonds, toasted coconut flakes, pumpkin seeds, dried apricots, sultanas


  • STEP 1

    Preheat oven to 200°C. Dry the chickpeas with kitchen roll (the drier they are, the crispier they will be). Combine all the spices and salt and pepper in a small bowl.

  • STEP 2

    Give the chickpeas another dry. Heat the oil in a roasting tray in the oven, then add the chickpeas. Roast for 25-30mins, until golden brown. After 15mins add the spice mix and shake so the chickpeas are well coated. Transfer to another tray/plate to cool and crisp up.

  • STEP 3

    Roast the almonds and pumpkin seeds. Shake them around to coat them in the spice mix left in the tray and roast for 10mins. Once cooled, toss everything together with the dried fruit and use immediately or store in an airtight container for up to 2 days.

Save time - Swap the chickpeas for whole hazelnuts and roast with the almonds in step 3. Don’t forget the spice mix!


Kate PercySports nutrition cook and author

Sports nutrition cook and keen amateur athlete Kate Percy set up the #GoFaster campaign in 2009 and, following the publication of several sports nutrition books, now produces a range of all-natural energy balls, Go Bites (