It's unclear when I had my first chickpea, but it could have been at a college dining hall in Carlisle, PA. I was spending the summer at a dance camp + while I devoured most things served, the chickpeas left something to be desired. They were cold, salty, obviously straight from the can. When I went to college I encountered the same salad bar chickpea. There wasn't anything going on with them.
Basically, I never want to eat a chickpea like those again.
You know those packaged chickpea mix-ins? This recipe is not that. This is so much better.
The chickpeas are crunchy on the outside, but tender on the inside. It's perfect snack food, without being overly indulgent either. It's a win-win. If I ran a salad bar (dream big!), these would be on there for sure.
Find the recipe below + let me know what you think.
Garlic and parsley chickpeas
- 15.5 oz. can chickpeas, drained + rinsed
- 2 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon dried parsley
- 1/4 teaspoon garlic powder
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper, set aside.
- Pour the olive oil on the parchment. Add the chickpeas, garlic, parsley + garlic powder. Toss to combine everything, until the chickpeas are evenly coated.
- Roast the chickpeas in the oven for 30 minutes, giving them a shake mid-roast.
- Serve as is, in a parchment lined bowl.