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Spiced chickpea and seed mix recipe

Spiced chickpea and seed mix recipe

7 ratings

Jamie says: "I’m heroing budget-friendly, store-cupboard favourites in this delicious, make-ahead snack that goes down a storm in my house. Simply crisp up mixed seeds with a drained tin of chickpeas and some spices and use to top my cucumber & cream cheese bites, carrot sticks & houmous, or simply enjoy as they are." See method

  • Serves 6
  • 10 mins to prepare and 5 mins to cook
  • 129 calories / serving
  • Vegetarian
  • Gluten-free


  • 1 x 400g tin of chickpeas
  • 3 tablespoons mixed seeds
  • 2 teaspoons Cajun seasoning

For cucumber and cream cheese bites to serve 1

  • 1 small chunk of cucumber (50g)
  • 1 tablespoon light cream cheese

Carrot sticks and houmous to serve 1

  • 1 small carrot
  • 1 tablespoon houmous
Source of protein which supports maintenance of muscle mass

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    1g 7%
  • Sugars

    1g 1%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 9.1g Protein 5.5g Fibre 2g


Jamie BB headshot 155x255

  1. Drain the chickpeas well and pat dry with kitchen paper, then place in a non-stick frying pan over a high heat with the seeds, Cajun seasoning and ½ tablespoon of olive oil. Cook for 3 to 5 minutes, or until golden and crisp, stirring regularly.

Serving suggestion: To make the cucumber & cream cheese bites, slice the cucumber in half lengthways, scoop out and discard the seeds, then cut into little boats. Stuff each boat with cream cheese and sprinkle with a pinch of the chickpea and seed mix. 

Serving suggestion: For the carrot sticks & houmous, trim, peel and slice the carrot into batons. Serve with the houmous topped with a pinch of the chickpea and seed mix, for dunking.

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