Ingredients

• 400 g can chickpeas — drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 0.5 tsp ground cumin
• 0.5 tsp garlic-infused powder
• 2 tbsp pumpkin seeds
• 2 tbsp sunflower seeds
• 1 tbsp hemp seeds

Instructions

1. Preheat the oven to 200°C.
2. Pat the chickpeas dry thoroughly with paper towel.
3. Toss with olive oil and spices.
4. Roast for 25–30 minutes, shaking the tray halfway through.
5. Allow to cool completely.
6. Mix with the pumpkin, sunflower and hemp seeds.
7. Divide into four snack containers.