Style & Life Blog: Crispy Chickpea Trail Mix

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Crispy Chickpea Trail Mix

Each Sunday, I set aside time for meal prep. I like to hard boil eggs, cut veggies and wash my fruits.  Once the week begins, time flies so having healthy options available makes it easy to make good food choices. I make this crispy chickpea trail mix occasionally as an afternoon snack.  Since chickpeas are an excellent plant based protein source, it satisfies more than a piece of fruit or crackers. Plus, it is packed with texture and flavor which makes you almost forget it it healthy. Try preparing a batch of this so you can enjoy it throughout the week. 

Ingredients:

1 15-ounce can chickpeas, rinsed
3 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt, divided
3 2×1-inch pieces orange zest, sliced into ½”-thick strips
⅓ cup pumpkin seeds (pepitas)
¼ cup rosemary leaves
1 tablespoon pure maple syrup
¼ teaspoon cayenne pepper
½ cup unsweetened toasted coconut flakes

Instructions

Preheat oven to 400°. Place chickpeas on a paper towel–lined rimmed baking sheet and let drain (dryness now equals crispiness later). Remove paper towels and toss chickpeas on baking sheet with 1 tablespoon of oil; season with ½ teaspoon of salt. Roast chickpeas, tossing halfway through, until crisp and golden brown, 35–40 minutes.

Meanwhile, toss orange zest, pumpkin seeds, rosemary, maple syrup, cayenne, remaining 2 tablespoons of oil, and remaining ½ teaspoon of salt in a small bowl. Remove chickpeas from oven and add pumpkin seed mixture; toss to coat. Roast until orange zest is shriveled and pumpkin seeds are pale green, about 5 minutes. Remove from heat and toss in coconut flakes; let cool.Trail mix can be made 5 days ahead. Store airtight at room temperature.

Source: www.bonappetit.com

 This is also an excellent dish for guests to enjoy before dinner. It is light enough that they won’t get too full. Hope you enjoy this delicious recipe! 

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Bisous,
Rebecca

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