NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Chickpeas

0.5 cup Dry roasted edamame

1 oz Pumpkin seeds

1 tsp Avocado oil

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with unbleached parchment paper.

• 2

  Drain and rinse the chickpeas, then roll them between two clean kitchen towels to remove as much moisture as possible for maximum crunch.

• 3

  Place the dried chickpeas in a mixing bowl and drizzle with avocado oil, tossing to coat every bean evenly.

• 4

  Sprinkle the garlic powder, smoked paprika, sea salt, and black pepper over the chickpeas and toss again until well-seasoned.

• 5

  Spread the chickpeas onto the prepared baking sheet in a single layer, ensuring they are not crowded to allow for proper air circulation.

• 6

  Roast for 20 minutes, then pull the tray out and add the raw pumpkin seeds, shaking the pan to distribute them among the chickpeas.

• 7

  Return to the oven for another 5 to 10 minutes until the chickpeas are golden and the pumpkin seeds are fragrant and toasted.

• 8

  Remove from the oven and let the mix cool completely on the pan to harden, then toss with the dry roasted edamame before serving.