Garlic Roast Chickpeas with Almonds, Feta, Mint and Lemon

by Renée Leonard-Stainton
Garlic Roast Chickpeas with Almonds, Feta, Mint and Lemon


2 cans of chickpeas, rinsed and drained
6 tablespoons of extra-virgin olive oil
2 fresh garlic cloves, finely minced
1/2 teaspoon of chili flakes
1 cup of crumbled feta
1 cup chopped fresh mint
1 teaspoon of dried cumin
1 cup of whole almonds
1.5 tablespoons of apple cider vinegar
Thinly grated rind of 1 lemon
Salt and freshly ground black pepper, to taste


Preheat oven to fan bake 190°C. Pat chickpeas dry with paper towels if they still seem wet after draining and rinsing. Mix together 3 tablespoons of olive oil, cumin, garlic, chili flakes, salt & freshly ground black pepper Put chickpeas into a baking dish, add olive oil mixture & stir until the chickpeas are well coated with oil, then put in the oven & roast for 20 minutes. While chickpeas are roasting, wash mint leaves & roughly chop. Heat 1 tablespoon of olive oil in a fry pan. Add almonds & shallow fry for about 5 minutes on a low heat, or until lightly browned Spoon roasted chickpeas into a serving dish. Mix 3 tablespoon of olive oil & the apple cider together & then mix through the chickpeas Let chickpeas cool 5 minutes, & then stir in crumbled feta, lemon rind & chopped mint Season with more salt & fresh ground black pepper if desired. Serve warm or cold, with lemon wedges to squeeze over the finished dish.

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