Ingredients
1 cup almonds (whole raw )
1 can chickpeas (drain and rinsed)
3 tablespoons black chia seeds
1/2 cup Sriracha chili sauce
2-3 tablespoons raw honey
Preheat oven 350' Line 2 baking sheets with parchment paper
Place chickpeas on a layer of paper towel and dry well.Transfer to a large bowl adds almonds and chia seeds.
Mix together the Sriracha and honey in a small bowl. Add it to the almonds mixture and toss to coat well.
Divide mixture between the 2 prepared baking sheets. Bake for 30-35 minutes turning occasionally or until golden.
Allow cooling on trays. Store the mix in an airtight container for up to a week.
Don't forget the Pomegranate Martini !
Happy Thanksgiving