Rinse and dry the chickpeas

• Drain the chickpeas in a colander and rinse well under cold water.
• Spread them out and pat thoroughly dry with a clean towel so they roast crispy.

Season the chickpeas

• Tip the dried chickpeas into a bowl and drizzle with olive oil.
• Sprinkle over the seasoning blend and salt, then toss until evenly coated.

Roast until crispy

• Spread the chickpeas in a single layer on a baking tray.
• Bake at 200 °C, shaking the tray halfway, until golden and crunchy.

Cool and serve

• Let the chickpeas cool slightly on the tray so they crisp up further.
• Serve straight as a snack or scatter over salads and bowls.