Crispy Organic Chick Peas & Roasted Almonds Snack

Crispy Organic Chick Peas & Roasted Almonds Snack ( a day you are more active than non-active) Vegetarian, vegan, plant-based, gluten-free and dairy-free.

• Drain and rinse the chickpeas
• Soak almonds overnight in filtered water
• Dry them with a towel to remove as much moisture as possible. (This is also key to making totally crispy chickpeas.)
• Then simply place another towel on top of the chickpeas and rub them with your hands to loosen the skins and they should roll-off. Do this a few times, don’t stress it should only take a few minutes — and you don’t need to worry about getting all of them, all good

Ingredients:

• 2 15-ounce cans of organic chickpeas (3 cups cooked)
• 2 tablespoons olive oil or coconut oil
• 1 cup organic almonds
• 2 tbsp tamari ( yum )
• 1 ½ teaspoon chili powder
• 1 teaspoon black pepper
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ¾ teaspoon kosher salt

Instructions

1. Preheat oven to 375°F.
2. Rinse and drain the chickpeas, shaking off as much water as possible. Place them on a towel and pat gently to dry. Place another towel on top, then use your hands to rub the chickpeas and remove as many of the chickpea skins as possible. I buy raw almonds and soak them overnight in filtered water so they are easier to digest but not necessary. Do this once or twice with chickpeas; it should only take a few minutes and it’s not necessary to remove all of the skins.
3. In a medium bowl, stir together chickpeas with the almonds, olive oil, chili powder, black pepper, tamari, cumin, smoked paprika, and kosher salt.
   Pour chickpeas & almonds onto a parchment-lined baking sheet and spread them into a single layer. Bake for about 45 minutes until crispy and dry, shaking the pan every 15 minutes. The exact bake time depends on the chickpea brand and your oven and the almonds, so watch closely in the final minutes, taste test, and remove when the chickpeas are browned but before they become very dark and hard.
4. Allow to cool for about 10 minutes before storing; the chickpeas will crisp up even more as they cool, and soak up that crunchy yummy vibe
5. Allow to cool. Store in an airtight container in a dry cupboard for up to 1 week, and enjoy darlings I love to eat them a handful after or before a workout.