We had one of our dear friends over as a house guest for a few nights, and I wanted to try some new recipe magic while he was here. We made some spinach burgers (lukewarm at best), and a new roasted chickpea salad (AMAZING).
I found this recipe on Pinterest, originally from here. I didn’t do all that much to adapt it, since it seemed like it would be great as is. I will say, however, that I would not make the lemon juice optional…it’s a must-have in my opinion 🙂
Roasted Chickpea Salad
2 cans (15 oz. can) chickpeas (also called garbanzo beans), rinsed and drained
2 Tbsp. olive oil
2 fresh garlic cloves, finely minced
red pepper flakes to taste
salt and fresh ground black pepper to taste
1 cup crumbled Feta cheese
3/4 cup chopped fresh mint
fresh lemon to squeeze over dish before serving
1. Preheat oven to 375 degrees. Drain and rinse chickpeas. Pat dry with paper towels.
2. Place chickpeas in a baking dish. Add olive oil, garlic, red pepper, salt and pepper, and stir to combine.
3. Roast chickpeas in oven for 15-20 minutes until barely crisping on top.
4. Garnish with Feta cheese immediately after removing from oven to let cheese soften. After cooling slightly, add mint and lemon. Serve immediately.