Ingredients
- 15.5 ounce can low sodium chickpeas
- 1 teaspoon olive oil
- 1 teaspoon fresh dill chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon lemon zest
- 1 Tablespoon fresh lemon juice
Servings: 1 cup servings
Units:
Instructions
- Wash your hands and clean and prep your cooking area.
- Drain and rinse the chickpeas thoroughly, then pat them dry with a clean towel or paper towels.
- Heat olive oil in a skillet over medium heat.
- Add the chickpeas to the skillet and toss gently to coat them evenly in the oil. Cook for 5–7 minutes, stirring occasionally, until they are lightly browned.
- Sprinkle in the fresh dill and garlic powder, stirring well to ensure the chickpeas are evenly coated with the seasonings.
- Remove from heat and finish with a sprinkle of lemon zest and juice. Give everything a final stir before serving.
Recipe Notes
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