D(EAT)S:
•1 can chickpeas
•3 cups Rice Krispies
•1 cup pretzel crisps, broken up
•1/2 cup roasted and salted cashews
•1/4 cup roasted and salted pumpkin seeds
•3 Tbsp olive oil, separated
•2 tsp curry powder, separated
•1 tsp onion powder
•1 tsp garlic powder
•1/2 tsp turmeric
•1/4 tsp salt
•juice of 2 lime wedges (or 2 packets crystallized lime)
•optional: 1 tsp chili powder
1. Preheat oven to 425 F.
2. Rinse, drain, and pat dry chickpeas. Toss with 1 Tbsp olive oil and 1 tsp curry powder and roast on a foil-lined pan for 24-28 minutes, rotating every 8 minutes.
3. While the chickpeas are roasting, heat 1 Tbsp olive oil in a large skillet over medium heat. Add onion and garlic powders until aromatic, then add in Rice Krispies. Stir until all the Krispies are coated and lightly toasted.
4. Add pretzels, cashews, pumpkin seeds, and Rice Krispies to a large bowl. Set aside.
5. Mix 1 Tbsp olive oil + 1 tsp curry powder + turmeric + salt + lime juice + chili powder (if using) in a small bowl. Then, drizzle over and stir into the mix in the large bowl.
6. When chickpeas are out of the oven, allow to cool for 5 minutes. Then, add to the rest of the mix and stir.
7. Enjoy! Eat with a spoon if you don’t want your hands getting stained yellow😉