Crispy Ceci (Chickpeas)

Jazmina's Note:

These are the tastiest chickpeas ever! A local Italian restaurant makes them and shared their recipe in a daily so now I am sharing it with you:)

• Total Time: 45 mins
• Prep Time: 5 mins
• Cook Time: 40 mins

Ingredients:

Servings: 12

• 2 cups chickpeas (cooked)
• ½ cup arugula
• 2 leaves mint (fresh)
• 2 scallions
• 1 tablespoon parsley (fresh)
• 1 dash chili flakes
• 2 tablespoons olive oil
• ½ cup oil (or more for deep frying)
• 1 lemon
• salt and pepper

Directions:

1. Start by deep frying the chickpeas.
2. When they are golden brown, dry on paper towels and season with salt and pepper.
3. In a seperate bowl make a simple salad by combing arugala, torn mint leaves, sliced scallions, parsley, and chili flakes.
4. Dress salad with olive oil, salt and pepper.
5. Add the zest and juice of 1 lemon.
6. combine chickpeas with salad and enjoy!

Reviews

[Chabear01]

I made this up using a Spring Mix Salad Mix instead of the Arugula, but used the rest of the ingredients per the recipe. I also mixed the Lemon zest and juice with a tbls of EVO and the salt and pepper, then drizzled it over the salad and chickpeas. Now I gotta tell you these chickpeas can be eaten on their own with a bit of salt and pepper, and that is just what I have done with another batch I did of these so I could have them on hand whenever I want some. The entire salad was really nice and light and totally delicious and I will be making this again. Thank You so much for a wonderful recipe.