- 400g can no-added-salt chickpeas, rinsed and drained
- 1tsp ground coriander
- 1tsp cumin
- Spray olive oil
- 175g sultanas
- Heat oven to 200ºC/fan 180°C/gas 6.
- Toss the drained chickpeas with the ground coriander and cumin. Put in a roasting dish, spray with olive oil and roast for 30–40 min until crunchy.
- Let the chickpeas cool, then mix with the sultanas. Store in a sealed container in the fridge for up to 3 days.
Nutrition per serving
Read more on how we calculate nutrition.
87 2.3g 1g 0.1g 1.8g 12g 0g 28mg 16g 1.1mg