This is one of those quick and easy extras to make while you're doing other stuff in your oven anyway.
Vege-farians love it - adds interest and nutrition to soups or salads.
The main 'must-have' ingredients are the Chickpeas and the Grill Seasoning - but after that you can replace/substitute any nuts and seeds - in any proportion you want.
We find it helps to use a much bigger baking tray than you think - choose the largest one you can fit into the oven. The more you can spread out your chickpeas, the quicker they'll crisp.
In our kitchen there are 3 serious cooks - one lines the tray with baking paper - the other prefers a commercial grill mat and the other roasts the chick-peas naked in the pan. Frankly - it does not seem to make a difference - the secret is in not crowding the chickpeas.
People - obviously those who have never made the recipe - ask how long it will keep. We're guessing here - but IF you keep it on the shelf (not it the fridge) in an airtight container lined with kitchen paper - it will probably be ok for two or three days... But in our kitchen it has never survived that long - it gets snacked up way before the end of day one!
