Garlicky Roasted Chickpeas (Garbanzo Beans) with Feta, Mint, and Lemon
- 2 cans (15 oz. can) chickpeas (also called garbanzo beans), rinsed and drained
- 2 T olive oil (recipe called for 3 T which I thought was too much)
- 2 fresh garlic cloves, finely minced
- 1/8 tsp. red pepper flakes
- salt and fresh ground black pepper to taste
- 3/4 - 1 cup crumbled Feta (recipe called for 1 cup; I thought 3/4 cup was plenty)
- 1/2 - 3/4 cup chopped fresh mint (recipe called for 1/2 cup but I used 3/4 cup)
- lemon wedges to squeeze over finished dish (optional, but good)
- Produce
- Chickpeas (2 cans)
- Lemon wedges to squeeze over finished dish (1)
- Mint, fresh (1/2 cup)
- Cooking & Baking
- Garlic cloves, fresh (2)
- Olive oil (2 T)
- Red pepper flakes (1/8 tsp.)
- Salt and fresh ground black pepper (1)
- Dairy
- Feta (3/4 cup)
Preparation
Read recipe preparation on kalynskitchen.com
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Recipe Stats
Published May 9, 2011 (1 year ago).
24 people saved this recipe.
