Preheat oven to 375°F (190ºC). Toss almonds with 1 tablespoon (15 ml) of olive oil and sage. Bake on a sheet pan until golden brown and fragrant, 8-10 minutes.
Toss chickpeas with 1 tablespoon (15 ml) of olive oil with 1/4 teaspoon (1 ml) of salt. Bake on a separate sheet pan until golden brown and crunchy, 30-35 minutes.
Combine chickpeas, almonds and dried fruit in a large mixing bowl. Season to taste with salt and black pepper. Add smoked paprika, if desired, and mix to combine
Per serving for 14 1/4-cup (60 ml) servings: 171 calories, 12.8 g total fat (1.1 g saturated fat, 8.2 g monounsaturated fat, 2.9 g polyunsaturated fat), 11 g carbohydrate, 6 g protein, 0 mg cholesterol, 3.6 g fibre, 54 mg calcium, 65 mg magnesium, 59 mg sodium, 229 mg potassium, 5.5 mg vitamin E.