Yummy! Chicks n Cashews


  • 1 can organic chickpeas, drained
  • 1/4 cup salted cashews
  • 1 tsp ground cumin
  • 1/4 tsp cinnamon
  • 1 tsp paprika(Red chilli powder)
  • 1/2 tsp salt
  • 1/2 tsp chili pepper
  • 1/2 tsp onion or garlic powder
  • 1 tsp fresh ground black pepper
  • 2 Tbsp olive oil
  • optional: 1 tbsp lemon juice for moister chickpeas with a zesty flavor.


  • Drain chickpeas very well.
  • In a Pan, add 1 Tbsp oil and turn heat on high.
  • Add half the portion of chickpeas and coat well in oil.
  • Allow chickpeas to toast to brown. Toss a bit and let toast again.
  • Add in additional oil and chickpeas. Toss well.
  • Shake pan and toast outside of chickpeas a bit more.
  • When the chickpeas have some nice brown edges, add in the remaining ingredients (except the cashews)-add the agave first. Toss well. Then add in all the spices.
  • Toss well-coating the chickpeas evenly with spices.
  • Reduce heat to med-high and allow to cook through. A little more browning is a good thing.
  • When the chickpeas look just about done-and have absorbed all the liquid, add in the cashews. Toss cashews with chickpeas-they should soak up any remnant spices and moisture.
  • Brown the chickpeas and cashews as much as you’d like. However, if the chickpeas start getting mushy-you know they are done. Try to pull them from the heat before the much occurs though.
  • Let cool slightly before serving. Serve over salads or on their own.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.