Trail mixes can quickly go from healthy to a little bit too much if you’re not mindful about the amounts of nuts, seeds, chocolate, dried fruit and any other ingredients you decide to mix in. Don’t mix too many high-calorie foods together; keep it simple and choose highquality antioxidant-rich ingredients for a trail mix you can enjoy in handfuls.
Ingredients
- 1 can chickpeas
- 1 teaspoon olive oil
- Pinch salt
- 1 cup toasted, unsweetened coconut flakes
- 1 cup roasted, unsalted pumpkin seeds
- ½ cup walnuts
- ½ cup sunflower seeds
- ½ cup dried berries of choice
Instructions
Preheat oven to 400°F. Drain chickpeas from can and toss with oil and a pinch of salt; lay them out on a sheet tray. Bake for 20 minutes, until crispy. (Alternatively, purchase crunchy chickpeas already toasted.) To toast the coconut, lower oven temperature to 350°F. Spread coconut flakes in a single layer on a baking sheet and toast for about 5 minutes, or until browning. Let cool.
Combine all ingredients and store in a glass jar for up to 2 months.
