Healthy and simple, these savoury roasted chickpeas make a great travel snack perfect for camping or road trips.
Preheat the oven to 200/180 fan/gas 6.
Tip the can of chickpeas into a sieve over a small bowl.
Save the liquid (aquafaba) for another recipe, or dispose of it.
Dry the drained chickpeas by rolling gently in a clean tea towel.
Rub with the cloth to remove any skins that have come away from the peas.
Preheat the baking tray for a few minutes, then remove from the oven and add the oil.
Tip in the chickpeas, roll around in the oil, then sprinkle evenly with the salt.
Bake for 20 minutes.
Remove from the oven and sprinkle on the remaining ingredients and toss well.
Let cool fully before storing in an air tight jar or tub.
Please enjoy my recipe! Jane | hedgecombers.com