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Crispy Chickpeas with Lemon and Oregano

Crispy Chickpeas

Crispy Chickpeas are like potato chips in the afternoon, but so much better.



1 15-ounce can chickpeas, drained and rinsed
1 tablespoon olive oil
½ teaspoon kosher salt
A few grinds of black pepper
1 teaspoon dried oregano
1 tablespoon lemon juice

Recipe directions: 

Preheat the oven to 400 degrees. Line a baking sheet with foil.

Spread the chickpeas on a clean kitchen towel and use paper towels to dry them completely. Let them sit for 10 minutes or so to dry out. Once they are dry, put the chickpeas on the baking sheet. Drizzle with oil, salt, and pepper, and toss it all together with your hands. Bake for 30 minutes and remove from the oven. Sprinkle the oregano and lemon juice over, and toss again with a fork (not your hands because they will be hot!). Bake for another 15 minutes. Let the chickpeas cool completely, about 1 hour, so that they will crisp.

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