4.8
(16)
Your folders
Your folders
Export 7 ingredients for grocery delivery
Step 1
Heat the oil in a large skillet over medium-high heat until shimmering. Add the chickpeas and spread out into a single layer. Cook undisturbed until lightly browned on the bottom, 3 to 4 minutes. Stir, add a big pinch of salt, and spread the chickpeas out again. Cook for another 2 minutes, then stir and spread out again as needed, until golden-brown and blistered on all sides. From start to finish, this will take 6 to 7 minutes total.
Step 2
Remove from the heat, add the cumin, and toss to coat.
Step 3
Place the oil, vinegar, shallot, a pinch of salt, and a few grinds of black pepper together in a large bowl and whisk to combine. Add the chickpeas, tomatoes, and parsley and toss to combine. Taste and season with salt and pepper as needed.
Your folders

229 viewsrockrecipes.com
4.7
(7)
Your folders

179 viewscooking.nytimes.com
4.0
(75)
Your folders

259 viewsmayihavethatrecipe.com
5.0
(2)
Your folders
65 viewsamericastestkitchen.com
4.6
(30)
Your folders

235 viewshomemademastery.com
Your folders

275 viewstaste.com.au
5.0
(9)
Your folders

386 viewstaste.com.au
5.0
(20)
20 minutes
Your folders

188 viewseatyourselfskinny.com
5.0
(1)
Your folders

328 viewslastingredient.com
Your folders

374 viewslastingredient.com
Your folders

56 viewslisashealthykitchen.com
5.0
(2)
Your folders
40 viewsnatashaskitchen.com
Your folders

316 viewsnoracooks.com
5.0
(3)
Your folders

1438 viewsnatashaskitchen.com
4.9
(57)
Your folders
48 viewsnatashaskitchen.com
Your folders
31 viewsnatashaskitchen.com
Your folders

221 viewshalfbakedharvest.com
4.5
(284)
5 minutes
Your folders

455 viewsbbcgoodfood.com
45 minutes
Your folders

147 viewskitchentreaty.com
5.0
(2)
20 minutes