Michael Graydon + Nikole Herriott
Add these addictive spicy chickpeas to your lunch bowl for a protein boost.
Recipe information
Yield
Makes about 3 cups
Ingredients
2 15-oz. cans chickpeas (rinsed)
4 crushed garlic cloves
1 chile de árbol, crushed, or ½ tsp. crushed red pepper flakes
¾ cup olive oil
Kosher salt and freshly ground black pepper
Preparation
Cook chickpeas with garlic and chile in oil in a large skillet over medium-high heat until garlic is golden and chickpeas begin to blister, 6–8 minutes; season with salt and pepper.
Nutrition Per Serving
Calories (kcal) 180 Fat (g) 15 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 9 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 3 Sodium (mg) 190
