I’m so excited about my new membership with the Recipe ReDux!! :D This month’s theme is “sowing seasonal seeds” so I made some protein packed trail-mix that everyone could love! For my seeds, I chose both sunflower and pumpkin seeds. I love all seeds and nuts and include them daily in my vegan diet. In addition to containing protein and many vitamins and minerals, both sunflower and pumpkin seeds are excellent sources of vitamin E, an antioxidant that helps prevent free radicals from oxidizing cholesterol, which plays an important role in the prevention of cardiovascular disease [source]!!
Crunchy Chickpea Trail-mix
1/3 cup raisins
1/3 cup each cashews, almonds, and soybeans
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
Baked crunchy chickpeas (recipe below)
Combine all ingredients together and stir well. That’s it! Store in an airtight container and enjoy!
Baked Crunchy Chickpeas
2 cans chickpeas, rinsed and drained
2 Tbsp. sunflower seed oil
Fresh ground black pepper
Preheat your oven to 420 degrees fahrenheit. In a mixing bowl, combine all ingredients and mix well to coat every chickpea in oil and spice. Spread out onto a nonstick baking sheet and bake for 45-50 minutes, stirring half way through. Let cool then enjoy!!
Thank you to Simply Organic brand for sending me goodies! I have been using Grind to a Salt on and in everything, including my steamed veggies, pasta sauce, and over top salads to add extra flavor! I can’t wait to try more of their amazing products :D