But here’s my most favorite way to eat chickpeas: roasted.
Have you ever had roasted chickpeas? They’re delicious, and a perfect nibble with drinks.
Better? As long as you you keep some cans in YOUR cupboard, you will likely have every other ingredient you need to make them.
Better still? They adapt beautifully to almost any flavor profile you choose – simply switch out the spices.
a 15-19 oz. can of chickpeas, rinsed, drained and patted dry*
2 T. extra virgin olive oil
1/2 t. kosher salt
pinch of black pepper
1/2 t. oregano (or any spice of your choosing)
Pre-heat oven to 450.
Gently toss all ingredients in a large bowl till well combined. Spread in a single layer on a baking sheet (lined with parchment paper if you like). Bake for 10-12 minutes, or till browned and crisp. Let cool and serve within a day.
This delicious recipe brought to you by Sheri Silver
* you can use dried chickpeas if you prefer. Refer to my post on how to soak dried chickpeas for instructions (you’ll need 1 c. for this recipe).