Mediterranean Roasted Chickpeas Recipe With Feta & Mint Is Garden-to-Table Fabulous by Terri Kendrick

I love chickpeas and eat them by the bucketful! Plus, my mint plants were literally taking over one of my flower beds. Therefore, this vegetarian recipe, inspired by Kalynskitchen.com, was the perfect find! And the fact that, along with the chickpeas and mint, the Greek-inspired side dish also included salty, creamy feta made it impossible to resist.

To make these protein-rich roasted Mediterranean chickpeas you will need canned chickpeas, olive oil, fresh garlic, crushed red pepper flakes, feta cheese, fresh mint and lemon wedges for serving.

Brightened with a squeeze of lemon, this crunchy roasted chickpea recipe makes a great side dish or a filling lunch or light dinner, served warm or cold. You also get the health benefits of feta, the health benefits of olive oil, the health benefits of lemon, the health benefits of garlic, the health benefits of mint and the health benefits of chickpeas with each spoonful!

Note: 30Seconds is a participant in the Amazon affiliate advertising program and this post contains affiliate links, which means we may earn a commission or fees if you make a purchase via those links.

Cuisine: Mediterranean / Greek / American
Prep Time: 10 minutes
Cook Time: 18 to 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 30 ounces (2 cans) chickpeas, rinsed and drained
• 3 tablespoons olive oil (or as needed)
• 2 garlic cloves, finely minced
• 1/8 teaspoon crushed red pepper flakes
• 3/4 cup crumbled feta
• 3/4 cup chopped fresh mint
• lemon wedges, for serving

Recipe Notes:

• You can use dried chickpeas instead of canned (just cook them first).

• This dish can also be served cold with an extra drizzle of olive oil.

• Add some fresh corn to the chickpeas for a little sweetness.

Here’s how to make it:

1. Rinse chickpeas with cold water in a colander and allow to drain well.
   
2. Mix olive oil, garlic, red pepper, salt and pepper and toss chickpeas in this mixture so they are well coated.
   
3. Spray a baking sheet with nonstick spray and spread the chickpeas on the pan (be sure to drizzle the extra oil over the chickpeas). Bake in a preheated 375-degree F oven for 18 minutes or until the chickpeas are beginning to crisp. Spoon the roasted chickpeas into a serving bowl and let cool for about 5 minutes.
   
4. Stir in the feta and chopped mint.
   
5. Season with more salt and pepper, if desired, and a squeeze of lemon. Serve warm.
   
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily.