• Combine all  ingredients in a large  bowl & toss well to mix. 
• There are two ways to make the trail mix-

  1- In the oven

  Place a parchment paper in the baking tray &  spread the mixture over it.

  Bake them in a pre heated oven at 155 degreeC for about 15-20 minutes.

  Please must put an alarm for  5 minutes, shift/stir them well.

  Keep an eye as they burn quickly, we need to bake them evenly on all sides.

  Let them cool down completely.Store in an airtight glass container.
• 2- In the dehydrator

  Spred them on the silicon sheets and set up the temperature at 40-50  C for 18-24 hours.

  They will become crispy and crunch & they are still RAW.

  Store in an airtight glass container as they tend to get soften in no time.

️Crispy spicy roasted chick peas/ green peas

• Drain the chick peas very well.
• Pat the chickpeas till they look very dry with paper towels.
• They should feel dry to touch, leave them to air-dry for a few minutes.
• Place a parchment paper on the baking sheet, spread the chickpeas evenly.
• Drizzle the oil or rub the coconut butter on the chickpeas & sprinkle with the salt.
• Mix with your hands or a spatula to make sure the chickpeas are evenly coated.
• Roast/ bake at 180 C
• Stirring the chickpeas or shaking the pan every 10 minutes.
• They will be done in  20 to 30 minutes total.
• Sprinkle the spices if using over the chickpeas and stir to coat evenly after 15 minutes and then bake/ roast again.
• Serve while the chickpeas are still warm and crispy.