Garlic and parsley chickpeas
It's unclear when I had my first chickpea, but it could have been at a college dining hall in Carlisle, PA. I was spending the summer at a dance camp and while I devoured most things served, the chickpeas left something to be desired. They were cold, salty, obviously straight from the can. When I went to college I encountered the same salad bar chickpea. There wasn't anything going on with them.
Basically, I never want to eat a chickpea like those again.
You know those packaged chickpea mix-ins? This recipe is not that. This is so much better.
The chickpeas are crunchy on the outside, but tender on the inside. It's perfect snack food. If I ran a salad bar (dream big!), these would be on there for sure.
Garlic and parsley chickpeas
15.5 oz. can chickpeas, drained + rinsed
2 tablespoon olive oil
3 cloves garlic, minced
1 tablespoon dried parsley
1/4 teaspoon garlic powder
Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper, set aside.
Pour the olive oil on the parchment. Add the chickpeas, garlic, parsley + garlic powder. Toss to combine everything, until the chickpeas are evenly coated.
Roast the chickpeas in the oven for 30 minutes, giving them a shake mid-roast.
Serve as is, in a parchment lined bowl.