Crispy Herbed Chickpeas
Makes 1.5 cups
1 15.5-ounce can chickpea, rinsed and patted dry
2 garlic cloves, smashed
3 tablespoons olive oil
kosher salt and freshly ground pepper
1 cup mixed herbs, chopped (basil, mint, chives, parsley and cilantro)
In a medium skillet over medium heat add olive oil and smashed garlic and cook for 3-4 minutes until fragrant. Add dry chickpeas and cook for 10-12 minutes until crispy. Remove skillet from heat and stir in herbs.
Eat as a snack, or make as an appetizer over plain yogurt and serve with grilled flatbread.