Oven Roasted Chickpeas

Today we're working with chickpeas, a true pantry staple that's affordable, versatile, and full of protein. This cozy, crunchy dish pairs well with mixed greens, greek yogurt, and fresh herbs for a light lunch or a fried egg for a savory breakfast. Don’t be afraid to get creative or substitute based on what you have in your home. This recipe is your new, 30-minute way to turn a simple can into a satisfying meal.

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Oven Roasted Chickpeas

Makes: 4 Servings

Prep Time: 5 Minutes

Cook Time: 30 Minutes

You’ll Need:

• ½ cup olive oil
• 1 small onion or 2 small shallots diced
• 2 garlic cloves peeled and minced
• 2 (15 oz) cans of chickpeas, drained and rinsed
• ¼ cup capers, drained
• Kosher salt and pepper to taste
• 3 sprigs fresh thyme (alternatively 2 bay leaves)
• ½ cup crumbled feta
• Lemon zest from 1 lemon
• Paprika for serving
• Mixed greens (optional)
• Greek yogurt (optional)
• Crusty bread (optional)
• Eggs (optional)

Method:

1. Preheat oven to 375 degrees.
2. Heat 1 tbs of olive oil over medium heat.
3. Add onion and saute for approx 3 mins.
4. Add garlic and saute for an additional 2 mins until onions are golden.
5. Remove from heat and transfer into an oven-safe baking dish.
6. Add the drained chickpeas, capers, salt, pepper and fresh thyme or dried bay leaves.
7. Pour the remaining olive oil over the chickpeas and stir gently to combine.
8. Cover with tinfoil and bake for 30 mins until mixture is bubbling and chickpeas are softened.
9. Remove from the oven, sprinkle with feta cheese and paprika.
10. Cool slightly and serve over mixed greens, or with a dollop of greek yogurt and fresh herbs.
11. Finally, don't forget to try reheating for breakfast with a fried egg or try with canned tuna and a little mayo or yogurt for lunch.

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