Alex Lau
Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.
Recipe information
Yield
Makes about 3 cups
Ingredients
2 15.5-ounce cans chickpeas, rinsed, patted dry
4 garlic cloves, crushed
⅓ cup olive oil
Kosher salt, freshly ground pepper
2½ cups chopped mixed tender herbs (such as parsley, cilantro, chives, and/or basil)
Preparation
Place chickpeas in a large skillet or Dutch oven and add garlic and oil; season with salt and pepper. Cook over medium heat, stirring occasionally, until chickpeas are crisped and some have split open (these will be the most delicious ones), 10–15 minutes. Remove from heat; stir in herbs.
Nutrition Per Serving
Per 4 servings: Calories (kcal) 470 Fat (g) 23 Saturated Fat (g) 3 Cholesterol (mg) 0 Carbohydrates (g) 52 Dietary Fiber (g) 15 Total Sugars (g) 9 Protein (g) 16 Sodium (mg) 470
