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Roasted Chickpeas With Yogurt and Lemon

Makes 4 servings Olive oil 2 cups cooked dried or canned chickpeas, drained and patted dry with paper towels

    Inquirer
    Published 

Makes 4 servings

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Olive oil

2 cups cooked dried or canned chickpeas, drained and patted dry with paper towels

1 teaspoon smoked paprika, plus more to taste

Salt and pepper, to taste

2 cups Greek yogurt or strained plain yogurt

1/4 cup mint leaves, shredded

1/4 cup parsley leaves, shredded

Juice and zest of one lemon

1/2 small red onion, thinly sliced

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1. Heat a large saute pan over medium-high flame. Add just enough olive oil to coat the pan. Add chickpeas and allow them to roast, tossing often, until they are golden brown and crispy. Remove from heat and season with smoked paprika, salt, and pepper to taste.

2. Transfer chickpeas to a bowl and add the yogurt, herbs, lemon, onion, and some more olive oil to taste. Fold together and taste for seasoning, adding more salt, pepper, and paprika as necessary. Serve warm.

- From chef Brian Ricci, Kennett

Per serving: 250 calories; 28 grams protein; 67 grams carbohydrates; 15 grams sugar; 13 grams fat; 4 milligrams cholesterol; 59 milligrams sodium; 19 grams dietary fiber.

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