Roasted Chickpea Salad

Ingredients

• 1 can Chickpeas (or Garbanzo Beans)
• 4 tablespoons Extra Virgin Olive Oil
• 1 Red Bell Pepper (diced)
• Fresh Cilantro
• 1 clove Garlic (minced)
• 1 Juice of a Lemon (about 3 tablespoons)
• Salt and pepper to taste

Instructions

1. 1

   Preheat - heat oven to 400°F (200°C).

2. 2

   Wash - rinse the canned Chickpeas and place on a paper towel to dry (the drier the better). Remove any loose skins from outside of Chickpeas.

3. 3

   Drizzle - place the Chickpeas on a baking tray lined with parchment paper. Generously drizzle with Olive Oil.

4. 4

   Lightly Roast - place in pre-heated oven for 10 minutes.

5. 5

   Chop - finely dice the Red Peppers the same size as the Chickpeas. Chop Cilantro, including the stems. Mince 1 clove of Garlic and add everything into a bowl.

6. 6

   Toss - remove the Roasted Chickpeas from the oven and toss together with the chopped vegetables (including excess oil from roasting pan). Squeeze the juice of a lemon and season salt and pepper.

7. 7

   Serve - as a side salad or add protein to enjoy as a complete meal.

8. 8

   --- Crispy Air Fryer Instructions ---

9. 9

   Preheat - heat Air Fryer to 400°F (200°C).

10. 10

    Wash - rinse the canned Chickpeas and place on a paper towel to dry (completely dry to ensure crispiness). Remove any loose skins from outside of Chickpeas.

11. 11

    Drizzle - place the Chickpeas in a bowl and generously drizzle with Olive Oil (with a pinch of salt).

12. 12

    Roast - place Chickpeas in a single layer in the Air Fryer and roast for 10-14 minutes (10 minutes works for me, but some like it crispier).