Thursday, June 24, 2021
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HomeLifestyleRecipesCrispy Chickpea Cakes With Yogurt and Romaine

Crispy Chickpea Cakes With Yogurt and Romaine



Combine 1/2 cup olive oil and 1 tablespoon za’atar in a small saucepan. Grate 2 peeled garlic cloves into the pan and place over medium heat. Cook, swirling occasionally, until mixture is sizzling and fragrant, about 3 minutes. Remove the pan from the heat, and add 2 cans (15.5 ounces each) drained chickpeas. Season with kosher salt and freshly ground black pepper, and toss to combine.

Let marinate at room temperature until ready to use or covered in the refrigerator for up to 5 days. Let the chickpeas sit for 30 minutes to come to room temperature before using.

You’ll also use these chickpeas in the recipe for Chickpea Salad Bowls with Cucumbers, Feta and Za’atar.





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