Lemon Herbed Chickpeas
These chickpeas are delicious to nibble on or to use to top salads, pasta, soups, pizza, grains, and more! Leftovers can be lightly mashed or pureed with condiments for a sandwich spread.
Prep: 10 mins
Yield: 4-6
Reprinted from Dreena’s Kind Kitchen: 100 Whole-Foods Vegan Recipes to Enjoy Every Day (BenBellaBooks, 2021)
Ingredients
Ingredients
- 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)
Instructions
Instructions
- 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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