enjoy them as a snack, side or toss them on your salad
The herbs are the stars in this 10 to 15 minute prep start-to-finish snack or side-dish. I used to often roast chickpeas on a baking sheet in the oven but a few years ago I started tossing them in a skillet with a few herbs, olive oil and some seasoning, et voilà, this irresistible treat quickly became a hands-down fave.
- 1 29 oz can of chickpeas, drained
- 2 tbsp extra virgin olive oil
- 3-5 rosemary sprigs, leaves removed and chopped
- 3-5 sprigs of thyme, leaves removed
- 1 tbsp kosher salt
- 1 tsp ground cumin
- freshly ground pepper
- lemon zest and juice
- (sumac is a great addition as well if you have any)
- In a skillet, heat the olive oil, medium-high.
- Toss in the drained chickpeas and add in the herbs, cumin, salt, and pepper.
- Coat the chickpeas in the herbs, olive oil, and seasoning.
- Place the chickpeas in a single layer in the pan so that the bottoms begin to brown. Give them a few minutes undisturbed, then flip and toss them around the pan so that the other side crisps as well. You should start to collect some nice crisps at the bottom of the pan as the chickpeas release their starches. Cook until desired level of crispiness is achieved.
- Sprinkle with lemon zest and juice of the whole lemon.