Roasted Chickpeas with Oregano and Lemon

Crispy skin on the outside with a tender heart. The aroma of dried oregano pairs with a sharp lemon finish to brighten the earthy chickpeas.

• Prep time: 10 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 431
• Protein: 21 g
• Carbs: 49 g
• Fat: 14 g

Ingredients

• 400 g Chickpea ( cooked and drained )
• 2 tbsp Extra virgin olive oil
• 1 piece Garlic ( finely minced )
• 1 tsp Cumin ground
• 1 tsp Oregano ( dried )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Drying the legumes

   Pat the chickpeas completely dry between two clean towels. The skin must be dry to the touch to ensure even browning and maximum crispiness.

2. Coating and seasoning

   In a mixing bowl, toss the chickpeas with olive oil, cumin, and garlic. Each chickpea should glisten with oil, ensuring a complete coating to protect the flesh during roasting.

3. Oven roasting

   Spread on a baking sheet without crowding. Roast at 200°C. The chickpeas are ready when they roll on the tray with a dry sound and show a deep amber hue.

4. Acidic finish

   Immediately out of the oven, squeeze lemon juice over the hot chickpeas and sprinkle with oregano. The instant steam will fix the herbal aromas onto the crust.

Chef's tips

• The secret to crispiness lies in the total absence of moisture before adding the oil.
• Only add the oregano at the end: dried herbs burn and turn bitter if they spend 30 minutes at 200°C.

Storage

Store in an airtight jar at room temperature to maintain crunchiness. Do not refrigerate.