This is a super easy recipe that's delicious and versatile.

You can snack on these for days from an airtight container, toss them through superfood salads or sprinkle them on top of the soup for extra crunch.

For this recipe, you will need a selection of seeds and nuts; you can use macadamia nuts, which are excellent for taste and packed with Iron, potassium, phosphorus, magnesium and calcium.

Additionally, you can use other types of nuts, such as pecan nuts, pistachio nuts, and various tree nuts. We recommend using nuts highest in protein, such as peanuts and almonds.

Ingredients 

• Nuts

• Chickpeas

• Olive oil

• Pumpkin Seeds

• Sunflower seeds

• Chia seeds

• Seagreens Mineral Salt

How to Make

Chickpeas are delicious roasted - the secret to crunchy chickpeas is to ensure they are completely dry before putting them in the oven.

I used half a tin of organic chickpeas (the rest went into a winter lamb stew). You can pick these up from any Woolworths or Coles. Spread onto a tray with a paper towel to dry.

Once the chickpeas are completely dry, pop them into a bowl with a drizzle of olive oil and a good sprinkle of Seagreens Mineral Salt. Mix till they're entirely coated then spread them onto the tray, this time on greaseproof paper.

Bake for 30 minutes in a hot oven (200 degrees), giving the tray a little shake halfway through.

While they're cooking, prepare the rest of your nuts and seeds. Raid the pantry and use whatever you have - I used almonds, hazelnuts, pumpkin seeds, sunflower seeds, sesame seeds and chia. Add them to your bowl with a dash more olive oil and another sprinkle of Seagreens Mineral Salt.

At the 30-minute mark take your chickpeas out of the oven, spread your nuts and seeds onto the tray with them and pop them all back in for another 5 to 7 minutes.