1

Preheat oven to 180°C or 160°C fan-forced. Line 2 baking trays with baking paper.

2

Combine paprika, cumin, chilli powder, rind and sea salt in a small bowl. Place chickpeas on 1 prepared tray. Sprinkle with half the spice mixture and toss to coat. Bake, stirring occasionally, for 50–55 minutes or until golden and crispy. Cool on tray.

3

Meanwhile, combine honey, oil and remaining spice mixture in a small non-stick frying pan. Cook, stirring, over low heat until mixture has combined. Transfer honey mixture to a large bowl. Add almonds, macadamias and peanuts and stir to coat.

4

Spread nut mixture on remaining prepared tray. Bake with chickpeas for the last 15–20 minutes of cooking, stirring occasionally, or until golden. Cool on tray. Combine nuts and chickpeas in a medium bowl to serve.