Chili Chickpea, Honey Almond 

& Popcorn Mix

- 1 can of chickpeas, drained and rinsed 

- 1 teaspoon of chili powder 

- 1 teaspoon cilantro, finely chopped 

- Olive oil spray or olive oil 

- 1 cup almonds 

- 1 tablespoon honey 

- Sea salt 

- Popcorn 

1. For the chickpeas: Preheat oven to 425 degrees. Cover a baking sheet with aluminum foil and spread chickpeas out in a single layer. Lightly spray with olive oil or drizzle with a small amount of olive oil and stir to coat. It is very important to not use too much olive oil here or they won't crisp up, that's why I like using the olive oil spray to just get a light coating (I use the one from Trader Joe's). Sprinkle with chili powder, cilantro, salt and pepper. Bake in oven until golden brown and crisp, about 30 - 40 minutes. 

2. For the almonds: Heat honey in a large frying pan over medium low until it thins, about 3 minutes. Add almonds to pan, stir to coat, and sprinkle with sea salt. Stir continuously until fragrant, about 5 minutes. Lay almonds out on parchment paper in a single layer and sprinkle again with sea salt. 

3. Once the almonds have cooled completely and the chickpeas are done, mix both together with popcorn, finishing with a sprinkle of chili powder and cilantro.