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Saturday, June 18, 2016

Mediterranean Roasted Chickpeas

These are a tasty little snack I made up to go along with a Greek appetizer tray I was making to take to a potluck.  They can be eaten on their own as a pick me up in the middle of the day snack.  If mediterranean isn't your style they can also be made spicey.  Just check Pinterest or the internet and choose your spices!

  • 2 15oz Cans Chickpeas
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 tsp Red Wine Vinegar
  • 2 tsp Fresh Lemon Juice
  • 1 tsp Kosher Salt
  • 1 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Cracked Black Pepper
Drain, rinse and dry well the chickpeas.  Place on a baking sheet that has been covered with parchment paper or a silicone mat.  Bake at 425 for 10 minutes.  Remove from oven and stir well.  Return to oven and bake another 10 minutes.  In a bowl, combine remaining ingredients, whisking well.  When the chickpeas have finished baking for the second 10 minutes, remove from oven.  Mix olive oil mixture and hot chickpeas in the bowl.  Return chickpeas to the baking sheet and cook an additional 10 minutes.

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