This seasoning blend from Beard + Bonnet is good on pretty much everything! Don’t be shy, sprinkle it on your salad or your eggs. As for the crispy little chickpeas, they’re great for snacking on their own, but they are also really great on salads and in popcorn mixes.
(Serves: 4-6 servings)
2 teaspoons Massel Chicken Style Stock Powder
1 tablespoon toasted sesame seeds
1 tablespoon poppy seeds
1 tablespoon dried minced onion
1 tablespoon dried minced garlic
1 teaspoon Maldon salt or other large flake salt
1 425g/15oz can chickpeas
1 teaspoon olive oil
Combine all of the ingredients together, stir to mix. Store at room temperature in an airtight container.
Preheat the oven to 200°C/400°F and line a baking sheet with parchment paper, set aside.
Drain and rinse the chickpeas then place the chickpeas in a tea towel and gently rub them dry. Discard any skins that separate from the chickpeas.
Place onto the prepared baking sheet, drizzle with oil and sprinkle with the everything bagel spice then toss the chickpeas to coat.
Roast for 20 minutes, stir and roast another 10-15 minutes until lightly golden.
Remove from the oven and allow to cool completely. The chickpeas will crisp up as they cool.