Roasted Harissa Chickpeas with Feta and Herbs

Preheat your oven to 220°C and line a large baking sheet with parchment paper.

Drain and thoroughly rinse the chickpeas, then pat them dry with a clean kitchen towel to ensure they crisp up.

In a large bowl, whisk together the harissa paste, olive oil, and salt until smooth.

Add the chickpeas to the bowl and toss well until every bean is evenly coated in the harissa mixture.

Spread the chickpeas in a single layer on the prepared baking sheet and roast for 20 minutes, shaking the pan halfway through.

Remove the pan from the oven and immediately crumble the feta over the hot chickpeas.

Scatter the fresh mint leaves over the top and squeeze the juice of half a lemon across the pan before serving.