This fiber-filled, gluten-free snack mix is great sprinkled over salads to give them a little spicy crunch.
1 (15-oz.) can drained and rinsed chickpeas
2 tablespoons olive oil, divided
2 tablespoons Aleppo pepper, divided
2 teaspoons garlic powder, divided
1 teaspoon kosher salt, divided
1 1/2 cups coarsely chopped walnuts
1 cup chopped kale
2 teaspoons lemon zest
Added sugars 0g
Calcium 4% DV
Potassium 4% DV
How to Make It
Preheat oven to 375°F. Stir together drained and rinsed chickpeas, 1 Tbsp. olive oil, 1 Tbsp. Aleppo pepper, 1 tsp. garlic powder, and 1/2 tsp. kosher salt in a bowl. Transfer to a rimmed baking sheet. Bake 15 minutes. Using the same bowl, stir together coarsely chopped walnuts, chopped kale, 1 Tbsp. olive oil, 1 Tbsp. Aleppo pepper, 1 tsp. garlic powder, and 1/2 tsp. kosher salt. Stir into baked chickpeas. Bake until kale is crispy, 18 to 20 minutes. Stir in lemon zest.
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