Description
For the Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika
¼ cup crumbled feta cheese
¼ cup dried cranberries
For the Avocado Pesto:
1 ripe avocado
¼ cup fresh basil leaves
2 tablespoons lemon juice
1 tablespoon olive oil
1 small garlic clove
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons water (as needed for consistency)
Directions:
Preheat oven to 400°F (200°C). Toss the chickpeas with olive oil, garlic powder, salt, black pepper, and paprika. Spread them evenly on a baking sheet and
roast for 15-20 minutes until slightly crispy.
Meanwhile, make the avocado pesto by blending avocado, basil, lemon juice, olive oil, garlic, salt, and black pepper in a food processor until smooth. Add
water as needed to reach a creamy consistency.
Once the chickpeas are roasted, transfer them to a bowl and toss with crumbled feta and dried cranberries.
Serve with a generous dollop of avocado pesto on top or as a side dip.
Enjoy warm or at room temperature!
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Kcal: 320 kcal per serving
Servings: 2
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, preheat your oven to 400°F (200°C). While it heats, drain and rinse the chickpeas thoroughly, then pat them dry with a clean kitchen towel to ensure they crisp up. In a bowl, toss the dried chickpeas with the olive oil, garlic powder, salt, black pepper, and paprika until evenly coated. Spread them in a single layer on a parchment-lined baking sheet. Roast for 15-20 minutes, shaking the pan halfway through, until golden and slightly crispy.
While the chickpeas roast, prepare the pesto. Halve and pit the ripe avocado. Scoop the flesh into a food processor. Add the fresh basil leaves, lemon juice, olive oil, peeled garlic clove, salt, and pepper. Blend until completely smooth, scraping down the sides as needed. For a creamier, saucier consistency, add the water one tablespoon at a time and blend again.
Once the chickpeas are done, let them cool for a minute on the sheet before transferring to a mixing bowl. Gently toss the warm chickpeas with the crumbled feta cheese and dried cranberries. The residual heat will slightly soften the feta.
Serving Suggestions
This versatile dish can be enjoyed in multiple ways. Serve it warm as a hearty, protein-packed salad over a bed of fresh spinach or arugula. It also makes an excellent filling for a wrap or pita pocket, paired with fresh vegetables like sliced cucumber and tomato. For an appetizer, present the roasted chickpea mixture in a bowl with the avocado pesto on the side as a vibrant, creamy dip for pita chips or vegetable crudités. You can also use it as a flavorful, textured topping for grain bowls or alongside grilled chicken or fish.
How-to Summary
In brief: Roast seasoned chickpeas at 400°F until crispy. Blend avocado, basil, lemon, garlic, and oil into a smooth pesto. Toss warm chickpeas with feta and cranberries. Serve combined with the pesto.
Frequently Asked Questions
Can I use dried chickpeas instead of canned? Yes, but they require soaking overnight and pre-cooking until tender before roasting. Canned chickpeas are used for convenience.
How do I store leftovers, and will the avocado pesto brown? Store components separately in airtight containers in the fridge for up to 2 days. The lemon juice in the pesto helps slow browning. Press plastic wrap directly on its surface for best results.
Can I make this recipe vegan? Absolutely. Simply omit the feta cheese or substitute it with a vegan alternative like crumbled tofu or a dairy-free ‘feta’.
My chickpeas aren’t getting crispy. What went wrong? The most common issue is not drying them well enough after rinsing. Excess moisture steams them. Ensure they are thoroughly patted dry before tossing with oil.
What can I use instead of dried cranberries? Other dried fruits like chopped apricots, cherries, or raisins work well. For a savory twist, try chopped sun-dried tomatoes or Kalamata olives.
Common Mistakes to Avoid
- Not drying the rinsed chickpeas, which prevents proper crisping.
- Overcrowding the baking sheet, which steams the chickpeas instead of roasting them.
- Using an under-ripe avocado, which won’t blend into a smooth, creamy pesto.
- Adding the feta cheese before roasting; it should only be tossed in afterward to maintain its texture.
- Skipping the lemon juice in the pesto, which is crucial for flavor and preventing the avocado from oxidizing quickly.
Conclusion
This recipe for Roasted Chickpeas with Feta, Cranberries, and Avocado Pesto is a perfect example of how simple ingredients can create a dish bursting with contrasting textures and flavors—creamy, crunchy, tangy, and sweet. It’s quick to prepare, nutritionally balanced, and adaptable to various dietary needs. Whether served as a main, a side, or a shareable appetizer, it’s sure to become a reliable favorite in your recipe collection. Enjoy the process of making it and the delicious results.
