Caccio é Pepe Chickpeas
| June 17, 2020
Caccio é Pepe Chickpeas
One of my favorite things to do with chickpeas is to crisp them up and throw them in a salad for a delicious crunch. This is my favorite version of those crunchy little bites of goodness!
YIELDS 2 CUPS
- 1 15-oz (425-g) can chickpeas, drained
- 1 Tbsp olive oil
- 1⁄4 tsp kosher salt
- 11⁄2 tsp coarsely ground black pepper
- 3⁄4 cup grated Parmesan cheese
Rinse the chickpeas well and lay them out on a cloth to dry for 30 minutes. Place a large skillet over medium-high heat.
Add oil and chickpeas. Cook for about 10 minutes until chickpeas begin to crisp up. Add salt, pepper, and cheese. Stir for 1 minute, then remove from heat. Add to your favorite salad or just put them in a bowl and munch away!
(Originally featured in Family Table, Issue 697)
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