Oregano, parsley, and garlic give your body an anti- inflammatory boost while stimulating your senses. Serve these chickpeas along with your main dish or enjoy them alone as a nutrient- dense snack.
NUTRITIONAL ANALYSIS: per Serving (1⁄2 cup): calories 80, fat 1 g, saturated fat 0 g, cholesterol 0 mg, fiber 3 g, protein 4 g, carbohydrate 12 g, sodium 133 mg (based on 1⁄8 teaspoon sea salt)
From: The Blood Sugar Solution Cookbook, by Mark Hyman, MD. Now Available.
Lemony Greek Pan-Roasted Chickpeas
By Published:
- Yield: 4 Servings
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Oregano, parsley, and garlic give your body an anti- inflammatory boost while stimulating your senses. Serve these chickpeas along with your main dish or enjoy them alone as a nutrient- dense snack.
Ingredients
- 1/4 cup grapeseed oil
- 1/2 zest lemons large
- 2 cups chickpeas 1 (15-ounce) can chickpeas, rinsed and drained
- 2 tsp. oregano dried
- 2 tsp. parsley dried
- 2 tsp. garlic powder dried
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- MAKE THE INFUSED OIL: Combine the oil and lemon zest in a small pot over medium heat. Heat until the oil is warm, about 1 minute. Turn off the heat, and let the pot sit for 1 hour.
- In a medium bowl mix the chickpeas with the herbs until they are fully coated.
- Heat the lemon oil in a medium cast- iron pan over medium- high heat. Once the oil is
hot add the chickpeas to the pan.
- Reduce the heat to medium- low and season the chickpeas to taste with salt and black
pepper. Cook, stirring, until the chickpeas are brown and slightly crispy on the edges, about 15 minutes. Transfer to a plate, let cool briefly, and serve. Any leftovers can be refrigerated for up to 4 days.
- Cuisine: International
- Course: Side Dish
- Skill Level: Beginner
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