You can 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
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.
