Similar to a savoury granola, this nutritious mix of toasted pumpkin and sunflower seeds, chickpeas, nuts and jumbo oats is a much healthier snack than crisps. Make ahead a batch for the week and enjoy on the go, it will keep you satisfied for hours.
300g tin of chickpeas
30g pumpkin seeds
30g sunflower seeds
15g Mornflake Jumbo oats
30g toasted coconut flakes
1 tsp hot smoked paprika
Preheat the oven to 160°C and line two baking trays with baking paper.
Drain, rinse and dry the chickpeas. Tip them onto the baking tray and sprinkle with 1 tsp of paprika then shake them around until they are all covered in the spice. Place in the oven for 30 minutes.
At the same time spread the almonds out onto a separate baking tray and place in the oven for 8 minutes.
Once cooked, remove both the almonds and chickpeas from the oven and set to one-side to cool.
Add the oats, pumpkin seeds, sunflower seeds and walnuts to a dry frying pan and toast over a low to medium heat for 5-8 minutes. Stir occasionally so they don’t burn. Remove from the heat and allow them to cool.
Then mix all the ingredients together in a bowl.
Store in an airtight jar or container and eat within 4-5 days.