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Tomorrow we are heading out on a little road trip to spend a few days Montreal before the new year. I wanted to make some healthy snacks for the car ride and a homemade trail mix was first on my list! To make this trail mix a little different from the rest I added roasted chickpeas and kale chips. Who could resist that healthy combo? I combined these with the usual trail mix suspects and the result was delicious!
1 can of roasted chickpeas (paprika, olive oil, salt to roast)
5 kale leaves for kale chips (yields 1 cup cooked)
1 cup salted cashews
1 cup dried cranberries
1 cup dried apricots diced
1 cup pumpkin seeds
1 cup dark chocolate chips
To Make The Roasted Chickpeas:
Clean and drain one can of chickpeas. In a bowl mix the chickpeas with 2 tablespoons oil of your choice (I used olive) and coat them in salt and paprika. Spread evenly on a baking sheet and bake in the oven at 350 for 45 minutes turning them every 15 minutes to ensure that they are crispy all around. Allow to cool before mixing with the rest of the ingredients.
To Make The Kale Chips:
Rip 5 leaves of kale into small pieces. Coat in oil of your choice and lightly salt. Bake in the oven for 10 minutes and stir once to make sure that both side crispy. Allow to dry and cool before combining with the rest of the ingredients.
Combine all the ingredients in a bowl and give a stir to mix them completely. The chickpeas and kale chips are delicious additions that make this trail mix especially tasty but it also means this trail mix is best consumed soon after it is made so the chickpeas and kale don’t go soft. Pack in an air tight bag to take on the road or serve them right away in a bowl and enjoy!
Shop My Table:
Hudson’s Bay Dish Cloths
Anthropologie Initial Mug
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