Smoky Roasted Chickpeas With Lemon Garlic Mayonnaise Recipes

SMOKY ROASTED CHICKPEAS WITH LEMON-GARLIC MAYONNAISE

Smoky Roasted Chickpeas With Lemon-Garlic Mayonnaise image

This recipe is inspired by the popular Spanish tapa patatas bravas, or papas bravas, crispy potatoes that are typically served with a paprika-stained sauce or a garlic aioli. Here, chickpeas crisped in the oven instead of the fryer are seasoned with smoked paprika and ground cayenne, then swaddled in a garlicky mayonnaise cut with lemon. Eat half a batch of these chickpeas for a great dinner, or eat them over lemon-dressed lettuces or parsley, steamed greens, pasta, toast or a fried egg. You can also roast another vegetable with the chickpeas, like cauliflower, broccoli, potatoes or carrots for a complete one-pan meal.

Provided by Ali Slagle

Categories dinner, lunch, snack, weekday, beans, main course, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 (15-ounce) cans chickpeas, drained, rinsed and patted very dry
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 teaspoon smoked paprika
1 teaspoon fresh lemon zest, plus 1 tablespoon juice (from 1 lemon)
1/4 teaspoon ground cayenne
1/4 cup mayonnaise
1 garlic clove, finely grated

Steps:

Heat the oven to 400 degrees. Transfer the chickpeas to a baking sheet and drizzle with the olive oil. Season with salt and pepper and toss to combine. Roast the chickpeas, shaking a few times, until they're dry and bronzed, 25 to 30 minutes.
Right when the chickpeas come out of the oven, sprinkle with the paprika, lemon zest and cayenne. Shake vigorously to fully coat, then season to taste with salt and pepper.
While the chickpeas roast, in a small bowl, stir together the mayonnaise, lemon juice and garlic. Season to taste with salt and pepper.
Transfer the chickpeas to a serving plate (or leave them on the baking sheet). Drizzle with mayonnaise, and serve.

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