Lunch for under £5: Roasted chickpeas with mint yogurt and pitta bread

When you just don’t have time to spend endlessly chopping, these roasted chickpeas are the answer to a filling lunch. But be warned, roasted chickpeas can become strangely addictive. I always make extra just in case

(Laoise Casey)

Half a can of chickpeas

1 tbsp olive oil

Sea salt

Black pepper

1 tsp cumin seeds

2 tbsp Greek yogurt

Small handful mint leaves

2 pitta breads

Preheat oven to 200C. Drain the chickpeas, rinse and pat dry with kitchen paper. Drizzle with the olive oil and season with salt and pepper. Roast in the oven on a baking tray for 20 minutes until crispy. Add the cumin seeds during the last five minutes’ cooking time. Finely slice the mint and stir into the yogurt with a pinch of sea salt and pepper. Fill the pitta breads with the yogurt and top with the roasted chickpeas.

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