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Author Notes: I love chickpeas in pretty much all forms. Puréed, roasted, deep fried (omg); in channa, hummus, soups, stews and salads. But they are good even like this, with three other simple ingredients. Make it in a jar and take it to work for lunch: it is easy, fast, filling, nutritious, and delicious.
I started making this many years ago, after trying an Orangette recipe that is similar but with parmesan and less lemon. I like that one too, but usually stick to my version, as it is brighter-tasting and even easier. —booglix
15.5 oz can of chickpeas
tablespoon extra virgin olive oil
A few grinds of black pepper
- Drain and rinse chickpeas well. Combine with the juice and zest of the lemon, the olive oil, and the black pepper. Toss well to combine.
- This recipe was entered in the contest for Your Best Recipe with Beans