---
title: Garlicky Crunch
servings: 4
source:
  name: Rainbow Plant Life End of Summer Meal Plan 2
  author: Nisha Vora
tags: [basics, garlicky, crunch, vegan, meal-prep]
---

Prepare: @extra virgin olive oil{1.5%tbsp}, @roasted peanuts{0.5%cup}(chopped), @raw cashews{0.5%cup}(chopped), @garlic cloves{3}(crushed with a press, grated, or minced), @medium lemon{1}(zested), @Aleppo pepper{1%tsp}(optional, see Note), @Kosher salt and freshly cracked black pepper, @flaky sea salt{1%pinch}(as needed).

Heat a large frying pan or sauté pan over medium heat with the olive oil for ~{1%minutes}, then add the chopped nuts. Stir frequently until the nuts are toasty, stirring more frequently as they start to turn color, 4 to 6 minutes. Meanwhile, in a small bowl, combine the minced garlic, lemon zest, the Aleppo pepper if using, 1/2 heaping teaspoon kosher salt, and a generous amount of black pepper.

Lower the heat a bit and add the garlic mixture. Stir constantly for ~{30-60%seconds}, or until the garlic is golden and the spices are aromatic. Remove from the heat and spread out on a plate to cool. Sprinkle with the flaky sea salt if desired.

Store in a sealed, labeled jar in the fridge for about 1 week (don’t store at room temp).

> Or use ~1/4 tsp red pepper flakes. Feel free to use more chili flakes for a spicy version.