A nutritious alternative to commercial versions of roasted mixed nuts, these are particularly great as an afternoon snack to avoid those 3:00 p.m. sugar cravings. The good fats and protein will keep you fueled until dinner.
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Place the chickpeas in a bowl, cover with cold water and leave to soak overnight. The next morning, rinse and drain well.
Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
Place the chickpeas in a bowl, add the spices, salt to taste and half the coconut oil then toss to coat. Spread the chickpeas out on the baking tray and bake for 40 minutes.
Add the cashews, coconut, kale and remaining coconut oil and bake for a further 5 minutes or until the kale is crisp. Remove and allow to cool. Store in an airtight container for up to 5 days.
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by Dr. Libby Weaver
Recipe thanks to Food Matters TV