Toasted Seeds, Chickpeas and Nuts with Shony

Seeds and nuts toasted with Mara Seaweed Shony Seaweed Flakes 30g Pouch - add to basket

Try this recipe as a satisfying and healthy alternative to crisps.

Serves 4
Time 10 mins prep, 35 mins cooking

This savoury snack is a really good way to introduce sceptics to seaweed. The texture of the soft chickpeas and crunchy nuts make a wonderful contrast, whilst Shony adds a freshness and a pretty visual element. 


  • 1 tbsp Shony (or Furikake if you like a little spice!)
  • 1 tin chickpeas, drained and rinsed
  • 100g mixed nuts of choice - we recommend hazelnuts, almonds and cashews
  • 50g mixed seeds of choice - we recommend pumpkin seeds, sunflower seeds and linseed
  • 1 tbsp olive oil 


  1. Preheat oven to 200C.
  2. Dry chickpeas as much as possible before placing them in a roasting dish. Drizzle with olive oil and sprinkle with Shony.
  3. Bake for 30 minutes. 
  4. 5 minutes before the end, take out of oven and mix with the nuts and seeds. Place back in the oven for 5 mins.
  5. Allow to cool slightly then divide into 4 small bowls for snacking. Alternatively, keep the mix as a salad topper in a sealed jar for up to 3 days.


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