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Chimichurri Chickpeas

Chimichurri Chickpeas

As a vegan, it should come as no surprise that I have a deep and abiding love for the chickpea. Whether in the form of paste or a casserole, a soup or a salad, chickpeas offer rich, buttery sustenance for people around the globe. Here, chickpeas are marinated in an easy and piquant chimichurri sauce, baked, and served. Roasting chickpeas makes them a little drier and crispier, more nut-like and ideal for a high-protein, flavorful snack. If you are not a cilantro person, feel free to double the parsley but I would personally use a combination of fresh basil and mint to replace the omitted herb and bring you the most aromatic, tasty results.

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Chimichurri Chickpeas

1 30-oz. cooked chickpeas, drained and rinsed
1 bunch cilantro
(about ⅔ - 1 cup leaves)
1 bunch flat-leaf parsley
(about ⅔ - 1 cup leaves)
cup low-sodium vegetable broth
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons fresh lime juice
2 teaspoons minced garlic
2 tablespoons fresh oregano leaves
1 teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
1 shallot, diced
2 Fresno or jalapeno peppers, seeded and minced
Salt and pepper to taste


Line a baking sheet with parchment paper. Drain and rinse chickpeas and put them in a large, shallow bowl.

Blend the cilantro, parsley, garlic, lime juice, red wine vinegar, oregano, red pepper flakes, vegetable broth, olive oil and smoked paprika in a blender until smooth. Pour over the chickpeas, add the shallot and peppers. Marinate for 30 minutes and stir occasionally from the bottom.

Preheat the oven to 375 degrees. Remove the chickpeas mixture from the sauce - a slotted spoon works great for this, or a small colander - and place on the prepared baking sheet. Some marinade will come along and that is fine. Spread the chickpeas so they are flat on the sheet. Bake for 15 minutes, stir with a spatula, and bake another 15 minutes. Remove from the oven and pour the rest of the sauce over the chickpeas, stirring until all the sauce is distributed. Season with salt and pepper. Can be served warm, room temperature or chilled.


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