Buy wholesale - original bulk size or any smaller size you choose

"The more you buy, the less you pay"

Established 1963 : Shipping worldwide since 1975

Organic : Fairtrade : Vegetarian : Special Diet : Gluten Free : Vegan : Wheat Free : Raw : Dairy Free : Wholefoods

Choose a department:

Free delivery for all UK mainland orders over £49

UK mainland delivery

Weight	Orders over £49	Orders under £49
0 - 30kg	FREE	£4.99
These charges exclude bulk wholesale orders

Our UK deliveries will normally take between 3 and 6 working days to arrive.

Bulk wholesale deliveries

Weight	Delivery charge
0 - 2.50kg	£3.95 per unit
£3.95 per item up to a maximum charge of £11.85
2.51kg - 25kg	£4.95 per unit

All bulk wholesale deliveries are at cost and excluded from free delivery.

Search recipes

Filter your search:

Search tips...

Rated "Excellent" by our customers
See our 4,718 reviews on Trust Pilot

A snowy background advertising our Christmas Health Food Shop

A banner of ultra processed food and healthy green vegetables

Roasted chickpeas with nuts and seeds

Great as a nibble served with drinks at Christmas or New Year. Use any selection of nuts and seeds that you fancy or, if you have a nut allergic guest, leave out the nuts and double up on the number of seeds. Free from: dairy, wheat, gluten, soya and eggs; can be nut-free

Customer Rating:
5.0

(1 votes)

Posted by: Rhona
On: 27/11/2008

Cuisine

African

Time

30 - 60 mins

Skill Level

Newbie

Serves

Courses etc.

Nibbles and Snacks

You will need

Ingredient	Add
200g/7oz chickpeas, either soaked and cooked OR		More products
200g/7oz chickpeas, tinned and drained		More products
100g/3.5 oz mixed nuts (almonds, walnuts etc) AND		More products
100g/3.5 mixed seeds, such as:
50g pumpkin seeds		More products
50g sunflower seeds		More products
2 lemons, juice only		More products
water
salt		More products
ground black pepper		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

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