y'all might have noticed I'm slightly obsessed with chickpeas ;)
Chickpeas and Mediterranean flavor are a perfect match. Crispy roasted chickpeas tossed in a lemony garlic oregano dressing are so versatile, perfect by themselves, or added to soups & salads. I like having these as a low glycemic carb option on non workout days.

difficulty level: beginner

prep time: 5 minutes

cook time: 25 minutes

what you need:

for chickpeas

  • 2 x 15 oz cans of chickpeas, drained, rinsed and thoroughly dried, use a kitchen towel or paper towel. the key to super crispy chickpeas is drying them properly
  • 1 tbsp oil
  • cooking oil spray

for dressing

  • 1 tsp lemon juice
  • 1 tsp red wine vinegar (or another tbsp lemon juice)
  • 1/4 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp onion powder
  • 1/4 tsp stevia powder

what to do:

  • Preheat oven to 435 degrees, line an oven sized baking sheet with foil, grease well
  • place dried chickpeas in center of pan, drizzle with 1 tsbp oil, mix well with hands
  • spread chickpeas out single layer, spray lightly with oil place into oven for 18 minutes
  • mix dressing ingredients well
  • take chickpeas out and pour dressing over chickpeas, mix well and spread chickpeas back out, spray lightly with oil.
  • bake 5 minutes more, take out, mix spray return to oven for 5 more minutes
  • remove from oven and enjoy!

note: if you have convection option, turn the oven on convection bake 435 the last 10 minutes of cooking, this crisps up the chickpeas beautifully

IF you don't finish the chickpeas the same day you made them ;) you can store them in the fridge, and crisp them back up if needed by placing them under a broil element in the oven (not too close to element) for 3 to 5 minutes... do watch them so they do not burn

serve them with a bit of chopped herbs and finely chopped red onion #nomnomnom