Serves 4 as a side

1 400g tin cooked chickpeas

1 tsp each of nigella seeds and paprika

1tbsp sesame seeds

1tbsp rapeseed oil

Drain the chickpeas, rinse well then combine everything and roast at 170C for 20 mins

Combine with chopped salad ingredients of choice and loads of fresh herbs. Serve with some harissa spiced yoghurt.