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


  1. Preheat Oven to 400 degrees.
  2. In a mixing bowl combine the chickpeas, olive oil, kosher salt, berbere and lemon zest. Toss and mix well.
  3. 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.
  4. Remove from oven and toss baked chickpeas with chopped parsley.