On the go snacks can a little hard when limiting food chemicals and staying away from packaged foods, which is why we are loving this crispy trail mix. A snack that is easy to take on the go, high in protein and fibre and sooo moorish, what's not to love.
Edamame is a young soybean, and one of the only plant-based proteins that contain all the essential amino acids required by the body. Our body uses proteins to build and repair tissue, so ensuring enough protein in the diet is vital for healthy skin.
Chickpeas are packed with protein and provide a great source of insoluble fibre which helps to keep your gut healthy. Chickpeas are also a rich source of folate and minerals for healthy collagen formation in the skin including iron, manganese, copper and zinc.
Other beans such as black beans can be trialled if you do not tolerate chickpeas, cooking time may vary.
To make this dish suitable for FID (Food intolerance diagnosis program), omit the cashews and green peas. As mentioned above, other beans could be trialled as a replacement.
1 cup of green peas - thawed and dried
1 cup of edamame beans - thawed and dried
1 400 gram can of chickpeas, drained, rinsed and dried
3/4 cup of raw cashews
3 teaspoons of garlic powder (extra if needed for additional flavour)
1 teaspoon of good quality salt
The trick to making the ingredients crispy is to make sure the peas and edamame beans are completely thawed and the chickpeas, edamame beans and green peas are all dried as much as possible before getting into the oven. Some will take a little longer to cook then others so pop the chickpeas in the oven first as they should take the longest , followed by the edamame beans ans green peas (preferably on seperate trays so they are able to be spaced out and get super crispy). During the cooking process you will need to gently shake the trays to help the bean cook evenly and not burn.
Preheat oven to 190 deg C (375 deg F)
Defrost the peas and edamame beans, if you want to speed this process along you can place them in seperate bowls and cover them with some hot water to help defrost them. Once defrosted, drain and place on paper towel (keep them seperate as cooking times may vary). leave to dry as much as possible either naturally or you can help this process along by pressing lightly with paper towel.
Meanwhile, while the beans are defrosting, drain and rinse the chickpeas spread out on paper towel to dry well. As above, dry naturally or use paper towel to help them dry a little faster.
Once the chickpeas have dried well, place them into a bowl and cover them with 1 teaspoon of garlic powder and 1/4 teaspoon of good quality salt such as Celtic sea salt then spread out on a baking tray and place in the oven for 15 minutes. NOTE after 15 minutes we are going to coat them with a little oil and place back in