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Salad topper for crunch Recipe

International · Condiment · 20 min total

A quick and easy mix of toasted nuts, seeds, and crispy chickpeas that adds a satisfying crunch to any salad. Perfect for meal prep and customizable with your favorite spices.

Ingredients

• 1/2 cup raw almonds, roughly chopped
• 1/4 cup raw pumpkin seeds
• 1/4 cup raw sunflower seeds
• 1/2 cup canned chickpeas, rinsed, drained, and patted dry
• 2 teaspoons olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, toss together almonds, pumpkin seeds, sunflower seeds, and chickpeas with olive oil, smoked paprika, garlic powder, and salt until evenly coated.
3. Spread mixture in a single layer on the prepared baking sheet. Bake for 12-15 minutes, stirring halfway through, until golden and fragrant. Let cool completely before using or storing.

Tips

• Store in an airtight container at room temperature for up to 2 weeks.
• Customize with your favorite spices like cumin, chili powder, or za'atar.
• Add dried cranberries or raisins after baking for a sweet touch.

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