Crispy oven-roasted chickpeas with oregano and lemon
Cooked chickpeas roasted with oregano and lemon zest.
Open in the appPer serving
- Calories
- 199 kcal
- Protein
- 8.9 g
- Carbohydrates
- 27.4 g
- Fat
- 6.6 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Cooked chickpeas100 g
- Extra virgin olive oil4 g
- Dried oreganoto taste
- Lemon zestto taste
- Saltto taste
Method
- Heat the oven to 200 °C (fan) and line a baking tray with baking paper.
- Rinse and drain the cooked chickpeas and dry them very well by rubbing them in a tea towel; discard any skins that come off: the drier they are, the crisper they get.
- Toss them in a bowl with the extra virgin olive oil, a pinch of salt and the oregano, then spread them on the tray in a single layer.
- Roast for about 30 minutes, stirring halfway, until golden and crunchy outside.
- Take them out, grate the zest of the washed lemon over and let them cool for a few minutes: they crisp up further.
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