Garlic Roasted Chickpeas with Lemon, Mint, and Feta

You know you have cooked something amazing when you literally think about eating it all day when you are at work, and you can't wait to go home not to see your boyfriend, or watch TV, but to eat that dish. However, I don't feel fully validated until other people try the dish and love it too.  That is exactly what happened when I cooked this recipe from Kalyn's Kitchen.  I really love cooking (and eating) foods with Greek flavors, and these Garlic Roasted Chickpeas were incredible!



What you need:



2 Cans of chickpeas
3/4 oz container of fresh mint
2 Tablespoons olive oil
2 Cloves of garlic, minced
1/8 teaspoon hot pepper flakes
1 Cup crumbled feta cheese
2 Tablespoons lemon juice
Salt and pepper to taste

What to do:
Preheat the oven to 375 degrees.
Drain all the liquid from the chickpeas.
Combine olive oil, garlic, red peppers, salt and pepper in a small bowl.
Spray a baking dish with cooking spray.
Put chickpeas into baking dish, and stir in oil mixture.
Roast for 15-18 minutes.
While chickpeas are roasting, wash and chop the mint leaves.



Once chickpeas are hot and just starting to crisp, take them out of the oven.
Stir in the mint, feta, and lemon and serve hot.











There was nothing bad about this dish. The first thing I noticed was the nice bit of heat from the red pepper flakes. The mint was so refreshing and the lemon added the perfect amount of tang.  I loved all the Greek flavors, and Ben even said it tasted like it could be right out of a Greek restaurant! Because there weren't many ingredients, each one stood out, I tasted all the individual flavors, but they all went well together too.  The chickpeas had a nice, meaty, flavor, which were really hearty and filling.  Oh wait, there was one bad thing, I didn't have enough!!

Are you going to try out this chickpea dish?

Bye from the Veggie Side!

Chickpea Casserole

Fall! Summer! Fummer? I can't make up my mind. Do I want to hang on to the last days of summer, or jump right into fall? What an interesting time of year. While fall is my absolute favorite season, there is just something so fun about summer. Even though I have been obsessing over zucchini and squash this summer, I am ready for fall comfort foods. I knew it was time to try Amuse Your Bouche's Lemony Chickpea Casserole.

What you need:



2 Cans of chickpeas, drained
Parsley flakes
Onion powder
1 vegetable stock cube, crumbled up
6 tbsp lemon juice
1 cup shredded cheddar cheese
1/2 cup 2% milk
2 eggs
8 tbsp bread crumbs
ground black pepper (not pictured)

What to do:
Preheat the oven to 375 degrees. Combine the chickpeas, onion powder, parsley flakes, vegetable stock cube, lemon juice, and cheddar cheese into a bowl and mix it all up.



In a small bowl, beat the eggs, and then stir in the milk.

Pour the chickpea mix into a baking dish, and smooth it out evenly. Sprinkle the top with black pepper, and then pour the egg/milk mix evenly over the chickpeas. Top with the bread crumbs, also sprinkled evenly over the chickpeas, and bake for 35 minutes.









This casserole was so warm and filling. The chickpeas have their own unique flavor, which really gave it a nice bite. It seems like some of the ingredients would have a contradicting flavor: the egg and the lemon, the lemon and the cheddar, the chickpeas and the egg, but that just made them work together even better in the final product. The bread crumbs gave it a nice crust, and I loved that kick of lemon. The veggie stock cube was a brilliant idea! It has so much flavor, and all the spices you need, in one little cube. Overall this was one amazing dish, and I will definitely be making it again.

Recipe inspired by Amuse Your Bouche.

Will you be trying out this amazing casserole?

Bye from the Veggie Side!