This is a super easy recipe that's delicious and versatile.
You can snack on these for days from an airtight container, toss through salads or sprinkle on top of soup for extra crunch.
Chickpeas are delicious roasted, the secret to crunchy chickpeas is to make sure 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). Drain well and 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 completely 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 half way 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.