Chickpea Snack

Ingredients

• 600 g chickpeas (canned; drained weight)
• 3 tbsp honey
• 2 tbsp mixed sesame seeds (black and white)
• 1 tbsp Sesame oil
• Salt
• 1 Shallot
• 2 tbsp coarse mustard
• 1 tsp sea salt
• 2 tsp dried rosemary
• 1 tbsp Olive Oil
• Pepper

Instructions

1. 1.

   Drain the chickpeas in a sieve and let them dry.

2. 2.

   For the honey‑sesame chickpeas, mix 2 tbsp honey with sesame seeds and sesame oil and season with a pinch of salt. Add one third of the chickpeas and combine.

3. 3.

   For the mustard‑onion chickpeas, peel and finely chop the shallot. Mix the shallot with the remaining honey and mustard and season with a pinch of salt. Add one third of the chickpeas and combine.

4. 4.

   For the sea‑salt rosemary chickpeas, mix sea salt with rosemary and olive oil and season with pepper. Add the remaining chickpeas and combine.

5. 5.

   Line a baking sheet with parchment paper. Spread the chickpeas on it and bake in a preheated oven at 220 °C (fan 200 °C; gas: level 3–4) for 20–30 minutes until crisp.