Description
For the Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika
¼ cup crumbled feta cheese
¼ cup dried cranberries
For the Avocado Pesto:
1 ripe avocado
¼ cup fresh basil leaves
2 tablespoons lemon juice
1 tablespoon olive oil
1 small garlic clove
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons water (as needed for consistency)
Directions:
Preheat oven to 400°F (200°C). Toss the chickpeas with olive oil, garlic powder, salt, black pepper, and paprika. Spread them evenly on a baking sheet and
roast for 15-20 minutes until slightly crispy.
Meanwhile, make the avocado pesto by blending avocado, basil, lemon juice, olive oil, garlic, salt, and black pepper in a food processor until smooth. Add
water as needed to reach a creamy consistency.
Once the chickpeas are roasted, transfer them to a bowl and toss with crumbled feta and dried cranberries.
Serve with a generous dollop of avocado pesto on top or as a side dip.
Enjoy warm or at room temperature!
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Kcal: 320 kcal per serving
Servings: 2
