CRUNCHY SPICY CHICKPEAS

Ingredients:

2 - 15oz cans of chickpeas, pat dry

2 tablespoons of D'Olivo Cilantro & Roasted Onion Olive Oil

1 teaspoon of Kosher salt

1 1/2 tablespoons of D'Olivo Cayenne Fused Olive Oil

1 lemon (zest)

1/2 teaspoon of dried oregano

 

Directions:

Toss chickpeas in the D'Olivo Cilantro & Roasted Onion Olive Oil and salt. Spread onto 2 baking sheets and roast at 400 degrees Fahrenheit until crispy (about 40 min).

In a skillet heat the D'Olivo Cayenne Olive Oil with the lemon zest and dried oregano over low heat for about a minute. Toss with chickpeas. Season with salt.

  • All
  • Appetizer
  • Baked
  • Breakfast
  • Dessert
  • Drink
  • Meat
  • Pasta
  • Sauce
  • Side
  • Soup
  • Tuscan Herb Olive Oil
  • Vegan
load more hold SHIFT key to load all load all