Ingredients:

  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1/2 cup (60g) Medjool dates, pitted and halved
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (2g) garlic powder
  • 1 tsp (1g) dried oregano
  • 1/2 tsp (1g) smoked paprika
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (8g) chopped fresh parsley
  • 1 tbsp (16g) tahini

Instructions:

  1. Spread rinsed chickpeas on a clean kitchen towel and pat them firmly until no visible moisture remains. Remove any loose skins.
  2. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  3. In a mixing bowl, toss the dried chickpeas with olive oil, garlic powder, oregano, smoked paprika, salt, and pepper until evenly coated.
  4. Spread the seasoned chickpeas in a single layer on the baking sheet and roast for 15 minutes.
  5. Remove the pan from the oven, stir the chickpeas, and scatter the halved dates across the sheet.
  6. Return the pan to the oven and roast for an additional 10 minutes until the dates are mahogany-colored and the chickpeas are firm and crispy.
  7. Remove from oven and finish by drizzling with fresh lemon juice, sprinkling with chopped fresh parsley, and adding an optional drizzle of tahini.