Description
With lemon tahini dressing!
Ingredients
- FOR THE CHICKPEAS:
- 30 ounces, weight Chickpeas, Drained And Rinsed
- 1 teaspoon Ground Cumin Or Ground Smoked Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Chili Powder
- ½ teaspoons Garlic Powder
- ¼ teaspoons Coarse Salt
- ¼ teaspoons Ground Black Pepper
- 1 dash Ground Cinnamon And Red Pepper Flakes
- 2 teaspoons Olive Oil, Or More As Needed
- FOR THE DRESSING:
- ¼ cups Tahini (sesame Seed Paste)
- ¼ cups Freshly Squeezed Lemon Juice
- 3 Small Lemons, Zested
- 1-½ Tablespoon Honey
- ½ teaspoons Coarse Salt
- ¼ teaspoons Ground Black Pepper
- 1 dash Turmeric And Cayenne Pepper (optional)
- 6 Tablespoons Extra Virgin Olive Oil
- Parsley And/or Cilantro, Chopped
Preparation
Preheat oven to 425ºF.
Lay chickpeas out on a paper towel and pat them dry. Combine spices in a bowl. Add chickpeas to the bowl and drizzle with olive oil. Toss until chickpeas are coated with spices. Place in an even layer on a baking sheet and bake for 30-35 minutes, until crispy, stirring once; drizzle with additional olive oil if chickpeas look dry. Remove from the oven, set aside and allow to cool.
While chickpeas roast, prepare dressing. Combine tahini, lemon juice and zest, honey, salt, pepper and spices (if using) in a bowl. Whisk in the olive oil until combined. Taste and adjust seasonings, if necessary. Place in the refrigerator to chill.
Place roasted chickpeas in a bowl and drizzle with tahini dressing and sprinkle with parsley and/or cilantro.
