Toasted Seeds, Chickpeas & Nuts with Shony Seaweed

Chickpeas Golden Linseed Grains and Seeds Quick & Easy seaweed Shelled Hemp Seed Snacks Summer Whole Rapeseed

June 09, 2023

This savoury snack is a great way to introduce sceptics to seaweed. The textures of the soft chickpeas and crunchy nuts make a wonderful contrast, whilst Mara Seaweed's attractive shony blend flakes add freshness and excitement.

Serves 4

Ingredients

1tbsp Shony Seaweed Blend
250g Chickpeas, cooked
100g Mixed Nuts - try Brazil nuts, hazelnuts, almonds or cashews
50g Mixed Seeds - try linseed, whole rapeseeds and shelled hemp seed
1tbsp Olive Oil

Method

Preheat the oven to 200C
Dry the chickpeas as much as possible before placing them in a roasting dish. Drizzle with olive oil and sprinkle with Shony Seaweed Blend
Bake for 30 minutes
5 minutes before the end, take out of oven and mix with the nuts and seeds. Place back in the oven for 5 mins
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

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Asian Author: Eleanor Maidment Beans Black Beans Pulses Quick & Easy Vegan Vegetarian

Spring Onion & Black Bean Noodles with Chilli Oil

August 05, 2025

This recipe from Eleanor Maidment's cookbook Pulse is her take on black bean sauce, instead of using fermented black beans, she has used simple dried black beans. We love this recipe as it's a quick and simple crowd pleaser.

Author: Eden Owen-Jones Beans Pulses Summer Vegan Vegetarian White Coco Beans

Tomatoes Stuffed with White Coco Bean and Mushrooms

August 05, 2025

This simple yet impressive dish is full of bold flavours and satisfying textures. Juicy tomatoes are filled with a hearty mixture of creamy white coco beans, savoury mushrooms, and fragrant spices, then roasted until meltingly tender. Finished with a drizzle of spiced curry leaf butter, it brings together earthy, citrusy, and warming notes in a dish that works beautifully as a starter, a light lunch, or a vibrant side

Author: Isabella Palmer Marrowfat Peas Middle Eastern soup Split Yellow Peas Supper Vegetarian Yellow Peas

An Iranian-Style Soup with English Peas

August 03, 2025

A take on ash reshteh with marrowfat and split yellow peas, this noodle soup that is entirely comforting and takes full advantage of the creamy sweetness of our UK grown marrowfat peas. Bowls are topped with tangy dairy, fresh herbs, and crispy onions (Isabella likes the convenience of the kind bought in large packets in supermarkets). Classically, ash reshteh also has some dairy stirred through before serving, but Isabella prefers leaving it as a topping.

Spill the beans!

Get in touch at hello@hodmedods.co.uk or 01986 467567

Things sometimes go wrong but we'll always do our best to put it right. Please contact us to let us know if there's any problem with an order.

For further details please see our Terms of Service, Returns, Refunds and Exchanges Policy and Privacy Policy.

By signing up, you agree to receive marketing emails. Please see our Privacy Policy for more details.

Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.

Cart

Your Basket is Empty