3 Ingredient Mediterranean Roasted Chickpeas

Roasted chickpeas are delicious in veggie bowls, topped on salads, or just eaten as is.  You can make them savory or sweet.  I combined this recipe for Mediterranean Roasted Chickpeas with The Dizzy Cook’s Faux Tzatziki recipe.

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The faux tzatziki uses cottage cheese instead of yogurt and it is migraine friendly.  I may have added more garlic than the recipe calls for and it turned out super delicious.  The Tzatziki is light, refreshing, and packed with protein from the cottage cheese.  

Find that recipe and more in Alicia’s latest cookbook, The Mediterranean Migraine Diet.  

I have loved roasted chickpeas since I tried them in Chickpea and Veggie Couscous Bowls from Green Chef.  For the Mediterranean roasted chickpeas, you only need 3 ingredients!  I bought canned chickpeas from Walmart.  You’ll want to drain them and pat them dry.  Then, you can simply toss the chickpeas in olive oil and Mediterranean spice from Calicutt’s and throw them in the oven.  

I love the handcrafted spice blends from Calicutt’s.  The Mediterranean spice combines garlic, lemon peel, sun-dried tomato, rosemary, fennel, sage, and more.  In addition to the chickpeas, you can use this spice with olive oil to make a tasty bread dip, sprinkle it on scrambled eggs, veggies, and pasta, or use it as a spice rub on your choice of meat.  

The Mediterranean spice goes great with the Tzatziki.  The spice is warm and savory while the Tzatziki is cool and refreshing.  I layered the Tzatziki and chickpeas on a warmed flatbread and it was exquisite.
You can also meal prep and make a tasty salad with the chickpeas and Tzatziki.  Just add sliced beets, a hard boiled egg, and fresh dill.  I love the Mediterranean roasted chickpeas both ways.  If you try them, let me know your favorite way to eat them!