Spiced Chickpea, Cashew & Kale Mix

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.

Spiced Chickpea, Cashew & Kale Mix

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Soaking Time: 8 hours
Total Time: 9 hours 30 minutes



  • 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.
Tried this recipe?Let us know how it was!
Course Appetizer, Baking - Savoury, Breakfast, Dinner, Lunch, Main Course, Snack
Keyword Cashew, Chickpeas, coconut oil, cumin, Kale, sweet paprika, Turmeric
Allergy Dairy Free, Gluten Free, Lactose Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free, Wheat Free
Value Halal, Kosher, Paleo, Vegan
Author: Food Matters


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by Dr. Libby Weaver

The Energy Guide by Dr. Libby Weaver

Recipe thanks to Food Matters TV

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About the Author: Food Matters

Food Matters is about uncovering the secrets of natural health to help you achieve optimum wellness. This media conglomerate incorporates inspiring documentaries, wellness guides, nutrition tips, recipes, health coaches and so much more to help your achieve your very best health outcomes.

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