I’ve decided to treat this food blog as sort of a scrapbook– not only to share recipes, but also to save tips & tricks that resonate with me.
In this post, I wanted to “scrapbook” the idea of baking chickpeas in the oven, with olive oil, salt and pepper, before incorporating them into a larger dish.
(This little tidbit was part of a larger Blue Apron recipe called “Spicy Chicken & Carrots, with Harissa, Dates, and Chickpeas“).
You coat the chickpeas with olive oil and roast at 425 for approximately 25 minutes. Add salt and pepper to taste afterwards. They were honestly pretty good just like this, right out of the oven.
However, the actual recipe calls for you to mix the chickpeas with rice and chopped parsley to make a little rice salad.
The rice and chickpeas are then served as a side to the main dish– spicy chicken and carrots.
Overall this dish was really good– I’ll have to review it in another post!
Note: Another baked chickpea dish which I really want to try is this Baby Kale Salad with Lemon, Parmesan, and Crispy Roasted Chickpeas