Lemon Pepper Chickpeas
These Lemon Pepper Chickpeas are a bright, zesty snack that packs a punch. I love how simple yet satisfying they are, making them perfect for a quick nibble or as a topping on salads.
I first stumbled upon the idea of lemon pepper chickpeas during a sunny afternoon at the farmer's market, where a local vegan chef was sampling them.
The bright flavors instantly captivated me, and I knew I had to recreate them at home.
This recipe is dear to my heart because it's such a breeze to whip up, and I love how versatile they are—snack on them straight from the bowl or toss them into a salad for an extra crunch.
Plus, they come together in no time, making it a guilt-free treat!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using canned chickpeas for convenience, but if you have dried ones, feel free to cook them ahead of time! Just make sure they’re well-drained so they crisp up nicely in the oven. The lemon zest is key here; it adds such a vibrant flavor that really brightens the dish. And don’t skip the fresh parsley—it adds a lovely touch at the end!
Tips & Notes
- •I keep my roasted chickpeas in a glass jar on the counter—they stay fresh for a few days, if they last that long!
- •Experiment with different spices! Sometimes I’ll throw in smoked paprika for a deeper flavor.
Recipe Variations
- •If you're feeling adventurous, try adding a sprinkle of nutritional yeast before roasting for a cheesy flavor.
- •Sometimes I mix in a teaspoon of cayenne pepper to give them a spicy kick!
Storage & Freezing
These chickpeas are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature. Just be warned, they might lose their crunch after a day or so, but they’ll still taste great!
Frequently Asked Questions
Can I use dried chickpeas instead of canned?
Absolutely! Just soak and cook them ahead of time, then follow the same steps.
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These Lemon Pepper Chickpeas are a bright, zesty snack that packs a punch. I love how simple yet satisfying they are, making them perfect for a quick nibble or as a topping on salads.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C). This will give the chickpeas that lovely crispiness.
- 2
In a mixing bowl, combine the drained and rinsed chickpeas with olive oil, lemon zest, lemon juice, black pepper, sea salt, and garlic powder if you're using it.
- 3
Toss everything together until the chickpeas are well-coated in the flavorful mixture.
- 4
Spread the chickpeas out in a single layer on a baking sheet lined with parchment paper.
- 5
Roast in the oven for about 20 minutes, or until they’re golden brown and crispy. Give them a shake halfway through to ensure even roasting.
- 6
Once done, remove from the oven and let them cool for a few minutes. Sprinkle with fresh parsley before serving.
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