- 200g/7oz chickpeas, either soaked and cooked or tinned and drained
- 200g/7oz mixed nuts (almonds, walnuts, pine nuts etc) and seeds (pumpkin, sunflower and so on)
- 2 lemons, juice only
- water
- salt and freshly ground black pepper
- Heat the oven to 180C/350F/Gas 4.
- Put the chickpeas with the nuts and seeds in a small pan.
- Add the lemon juice and just enough water to cover them, along with a generous pinch of salt and freshly ground black pepper.
- Bring to the boil and simmer for 5-6 minutes, then drain.
- Spread the mixture on of a flat oven-proof tray and bake for 20-25 minutes, shaking them occassionally to mix them. Make sure they don't burn.
- Serve at once, or store in an airtight container.