I have fallen in love with crunchy chickpeas! They make a delicious addition to salads or can be served as a side dish. Or just snack on them like nuts by the handful! And they are incredibly easy to make! I have found that the flavor and texture of a dish that combines crunchy chickpeas with a tangy or slightly bitter veggie, a soft, fluffy grain, and possibly a savory protein is fantastic.
Chickpeas—on the stove:
3 Tbsp olive oil
1 can (15.5 oz) chickpeas, rinsed, drained and dried with paper towels
1 Tbsp fresh rosemary, chopped
1 clove fresh garlic, minced
½ tsp pepper
¼ tsp salt
Heat the oil over medium heat and add rosemary, garlic and pepper. Stir until crispy (about 15-18 minutes. Remove from heat, drain any oil, dust with salt and serve.
Chickpeas can also be made in the oven, with a little less oil and dried garlic instead of fresh.
1 Tbsp olive oil
1 can (15.5 oz) chickpeas, rinsed, drained and dried with paper towels
1 Tbsp fresh rosemary, chopped
1 tsp garlic powder
½ tsp pepper
½ tsp salt
Preheat your oven to 350. Mix all ingredients together in a bowl until chickpeas are coated evenly. Spread out mixture on flat sheet pan and bake until crispy—about 45 minutes to 1 hour. Allow to cool and serve as a snack or side dish.
To make a savory combination dish, serve chickpeas alongside a beet or arugula salad over couscous. Roasted chicken or grilled lamb can be added for those looking for more protein.
Arugula salad (seriously simple!):
3 cups baby arugula, torn
1 tsp lemon juice
salt/pepper to taste
Toss all ingredients together and serve
Beet salad:
1 large beet, peeled
½ tsp caraway seeds
1 Tbsp olive oil
1 tsp lemon juice
salt and pepper to taste
Grate the beets on a box grater, toss with remaining ingredients and serve.
Couscous:
1 cup couscous
1 tsp olive oil
1 pat butter
1 tsp salt
Bring 1 ½ cups of chicken of vegetable broth to a boil, stir in couscous and remaining ingredients and remove from heat. Allow to sit for 5 minutes to steam. Fluff with a fork and serve.