Marissa's MediterraneanDitch the greasy potato chips for these ultra-crunchy, protein-packed chickpeas tossed in zesty lemon zest and fragrant dried oregano.
Drain the chickpeas and spread them out on a clean kitchen towel. Pat them thoroughly until they are completely dry to the touch.
The drier they are, the crunchier they'll get!
In a medium bowl, whisk together the olive oil, dried oregano, and garlic powder.
Heat a large cast iron skillet over medium-high heat. Add the dry chickpeas to the hot pan without any oil first to toast them slightly.
Keep them moving so they don't burn!
Pour the herb and oil mixture over the chickpeas in the skillet. Shake the pan to coat every single chickpea.
Continue to cook, stirring frequently, until the chickpeas are golden brown and have a visible crunch.
Remove from heat and immediately toss with the fresh lemon zest and sea salt while still warm. Let them cool slightly before serving to allow the crunch to set.
The trick to the perfect crunch is making sure the chickpeas are bone-dry before they hit the pan. If they're even a little damp, they'll steam instead of crisp! These are high in fiber and protein, making them the ultimate afternoon pick-me-up for kids and parents alike.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef