Crispy Chickpeas and Pumpkin Seeds
Recipes / August 29, 2019

Serves 2 1 1/2 cups canned chickpeas, drained 1/2 cup pumpkin or winter squash seeds 1 teaspoon butter, melted 1 teaspoon salt 2 teaspoons any combination of ground spices* Preheat the oven to 400 degrees. Put the chickpeas, pumpkin seeds, better, salt, and spices in a bowl. Mix to coat every chickpea and seed with the spices. Spread the chickpeas and pumpkin seeds on a baking sheet in a single layer. Bake for 20 minutes. Remove the baking sheet from the oven and turn the chickpeas and seeds with a spatula. Put the baking sheet back in the oven until everything is crusty and golden, about 10 more minutes. Let the chickpeas and seeds cool for 10 minutes. Scoop into a bowl and serve. My notes: This is the perfect snack: inexpensive, healthy, and tasty. Also, it’s so easy to make that my 13 year old made them himself. *One suggested spice blend is a half teaspoon each of coriander, turmeric, cumin, and cayenne pepper. We used a Penzeys spice blend. Adapted from Good and Cheap by Leanne Brown

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