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.
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.
