2 (15-ounce) can chickpeas, rinsed and dried off
2 1/2 Tablespoons Pompeian Smooth Extra Virgin Olive Oil
1 1/2 teaspoon kosher salt
3 Tablespoons Berbere spice mix
Zest from one lemon
Fresh chopped parsley for garnish
- Preheat Oven to 400 degrees.
- In a mixing bowl combine the chickpeas, olive oil, kosher salt, berbere and lemon zest. Toss and mix well.
- Spread the chickpeas out in an even layer on a rimmed baking sheet. Place in oven and bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 30 to 35 minutes.
- Remove from oven and toss baked chickpeas with chopped parsley.