Servings: 3
Ingredients
- 1 cup canned chickpeas(drained)
- 1/2 cup raw pumpkin seeds
- 1 cup canned kidney beans(drained)
- 1 large bunch baby spinach(washed thoroughly & dried)
- 2-4 Tbs olive oil
- 1/4 tsp coarse sea salt
- 1/4 tsp red pepper flakes(optional)
Instructions
- Preheat your oven to 250°F.
- On a baking sheet, put chickpeas on one side & on the other side, scatter the pumpkin seeds.
- Bake till crunchy, about 20 minutes.
- In a medium pot heat the olive oil until it reaches a steady medium heat for frying.
- Using a slotted spoon, transfer the chickpeas to the oil and fry until very crispy, 2 to 3 minutes.
- With a slotted spoon, transfer the chickpeas to a plate lined with paper towels.
- Once cooled, mix all ingredients together and enjoy.
Tried this recipe?Let us know how it was!