Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- Fresh parsley, chopped
- 1/4 cup tahini or creamy yogurt
Instructions
- Heat olive oil in a skillet over medium heat.
- Add chickpeas, spices, salt, and pepper; cook until crispy, about 8 minutes.
- Stir in cherry tomatoes and cook for 2 more minutes.
- Serve topped with fresh parsley and a drizzle of tahini or yogurt.
Notes
For extra flavor, add a squeeze of lemon or a dash of hot sauce. Serve with warm pita or rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan, Vegetarian, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 280 Kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg