Lemon Herbed Chickpeas
Reprinted from Dreena’s Kind Kitchen: 100 Whole-Foods Vegan Recipes to Enjoy Every Day (BenBellaBooks, 2021)
What You'll Need
3 cups cooked chickpeas, rinsed and drained
¼ cup fresh lemon juice
1–1 ½ Tbsp pure maple syrup
½ rounded tsp sea salt
½ tsp Dijon mustard (optional)
½ tsp grated lemon zest (optional)
Lemon pepper or freshly ground black pepper to taste
1 Tbsp minced fresh oregano (reserve a few pinches)
1 Tbsp minced fresh chives (reserve a few pinches)
1 Tbsp minced fresh thyme (reserve a few pinches)
How to Make It
1 Preheat the oven to 450 degrees F.
2 Starting with 1 tablespoon of maple syrup, combine all the ingredients except the reserved fresh herbs and the optional lemon zest in a baking dish, and toss to combine.
3 Bake for 25–30 minutes, stirring once or twice, until the chickpeas are a little golden and the marinade is absorbed. Add the reserved fresh herbs and lemon zest (if using) and toss.
4 Taste and add extra seasoning if desired. Serve warm.
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