Begin by gathering your Low FODMAP pesto, whether homemade or store-bought. Measure out 2/3 cup of pesto and set it aside.

Open the can of Queen chickpeas and drain them well, rinsing under cold water. For a smoother texture, rub the chickpeas gently between two sheets of kitchen roll to remove some skins (optional).

In a large skillet, heat a drizzle of olive oil over medium heat. Add the chickpeas and toss to coat with the oil for about 1 minute. Pour in the pesto and stir to ensure every chickpea is coated. Let warm for another minute.

Remove from heat and serve as desired; they can be enjoyed stuffed in sweet potatoes, piled on toast, or alongside a fresh salad.