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
extra virgin olive oil
A few grinds of black pepper
In This Recipe
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.