• Oven

• Cooked chickpeas
• Nuts
• Olive oil
• Nutritional yeast
• Herbs & Spices (Salt, garlic, chili, etc.)

First, cook the chickpeas as usual or you could use canned chickpeas. Thoroughly dry your cooked chickpeas and toss them onto a baking sheet lined with parchment paper. Roast the chickpeas in a preheated oven at 200 degrees Celcius for 20 minutes. Add the nuts of your choice and the seasonings you are using toa bowl, add the chickpeas to the bowl and drizzle a little bit of olive oil on top. Toss the bowl around till the nuts and seeds are covered with the seasonings and put them back on to the baking sheet. You want to use just enough oil to coat the chickpeas and nuts, when you use too much you will get dirty fingers when eating your dish. When the oil is slightly heated from the chickpeas it will disperse easier to coat your chickpeas and nuts. Put back in the oven for another 10 to 15 minutes.

The chickpeas are best eaten when they re still warm, they will lose their crispiness quite fast when stored.