Description
These Greek Seasoned Chickpeas capture the lemony goodness and spices of the Trader Joe’s original but have my own twist. Toss them into your favorite green salad to elevate the flavor and add protein with no need for additional salad dressing; sprinkle them into your pasta with artichokes and tomato for instant deliciousness.
Ingredients
1 15 oz. can of chickpeas (garbanzo beans) drained and rinsed;
1/2 teaspoon salt;
1/2 teaspoon ground cumin;
1/2 teaspoon dried oregano;
2 Tablespoons chopped fresh parsley
1/2 teaspoon black pepper;
1/4 teaspoon dried red chili flakes;
2 Tablespoons extra virgin olive oil;
zest of 1/2 lemon;
1 teaspoon lemon juice (or more to taste);
Instructions
1. Wash, de-stem, and roughly chop the parsley leaves;
2. Use a zester to zest 1/2 of a lemon into a large bowl.
2. Add all ingredients except chickpeas into the bowl and whisk to combine;
3. Stir in chickpeas and allow to marinate at room temperature for 1 hour or more.
4. Add chickpeas to your favorite salad, pasta, or mezze plate and enjoy!
Notes
Leftover chickpeas can be stored in the refrigerator in a jar or airtight container for up to one week.
Chickpeas can also be frozen for 3 months. I portion them into single serve containers for easy salad prep.