Roasted chickpea, pumpkin seed and almond trail mix

Ingredients

For 1 serving

• Cooked chickpeas50 g
• Pumpkin seeds5 g
• Almonds8 g
• Extra virgin olive oil2 g
• Turmericto taste
• Saltto taste

Contains: nuts,

Method

1. Heat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Meanwhile drain the chickpeas, rinse them and dry them carefully in a tea towel, discarding any loose skins.
3. Toss them in a bowl with the oil, turmeric and salt, spread them on the tray in a single layer and roast for 25 minutes, shaking the tray halfway, until golden and crisp.
4. Add the almonds and pumpkin seeds, stir and return to the oven for 5 more minutes, until the almonds smell toasty.
5. Let everything cool completely on the tray until crunchy, then store in a sealed jar.