Whenever I travel I always pack snacks. Sometimes I even have my snacks packed before I have my clothes packed. It’s pretty funny. When I arrived at my cousin’s house she immediately asked what food I brought because she knew I would pack some treats. Please tell me I’m not the only one that does this!?!
The reason I like to pack snacks is because finding healthy options at the airport is like looking for a needle in a haystack (which, btw did you see the guy who proved it’s not impossible to find a needle in a haystack?) Also, airport food is crazy expensive. So yeah, I always pack my own food and I also bring my water bottle so that I don’t have to buy bottled. Healthy travel trick: unfilled water bottles are totally fine going through security. Once you’re through you can fill it up at a water fountain or any restaurant that has a self-serve soda fountain with a water option. I’ve even asked the folks at Starbucks to fill up my water bottle and they usually don’t mind.
Okay, so let’s talk about what I brought with me on this trip… lots of snacks and some food to share with my cousin and her family once I arrived. 🙂
In my carry-on bag:
overnight oats (it was an early morning flight)
chickpea trail mix (I’m sharing this recipe today)
think thin bars (I’m loving the Salted Caramel Lean Protein + Fiber AND they have new holiday flavors right now — Pumpkin Spice and Dark Chocolate Peppermint)
I didn’t eat all my snacks on the plane so I have a few for my flight home today. Brooke loves to cook too so we made a bunch of tasty dishes with the quinoa pasta and flakes. I’ll be sharing those with you soon.
In the meantime, here’s the recipe for the pumpkin spice chickpea trail mix! It’s delicious and super easy to whip up.
The pumpkin pie spice and stevia add a subtly sweet flavor and baking the chickpeas makes them super crunchy (which I love).
The chickpeas were a great snack on their own, but combining them with coconut flakes, almond slices, and chocolate chips was pretty much the best idea ever. I think chickpea trail mix might be my new favorite snickety snacks. I hope you like it as much as I do. Enjoy!
Once your chickpeas are rinsed, pat them dry with paper towels to get them as dry as you can.
Place the chickpeas in a bowl, add the pumpkin pie spice and stevia and stir to combine.
Lay them out flat on a baking sheet and bake for 30 minutes, gently stirring every 10 minutes. If they are still a little soft after 30 minutes, bake for another 5-10 minutes. They should be crispy when you remove them from the oven. Set aside to cool.
Place remaining ingredients in a bowl and combine. Once chickpeas are cool add them to the bowl, stir and enjoy. Store any leftovers in an airtight container.
*You can use 1-2 teaspoons of maple syrup instead of stevia if you’d like.