Smoky Roasted Chickpeas With Lemon-Garlic Mayonnaise
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.
- Total:
- Serves: 4 persons
Ingredients
- 2(15-ounce) cans chickpeas, drained, rinsed and patted very dry
- 3tablespoons extra-virgin olive oil
- Kosher salt and black pepper
- 1teaspoon smoked paprika
- 1teaspoon fresh lemon zest, plus 1 tablespoon juice (from 1 lemon)
- ¼teaspoon ground cayenne
- ¼cup mayonnaise
- 1garlic clove, finely grated
Instructions
Step 1
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.Step 2
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.Step 3
While the chickpeas roast, in a small bowl, stir together the mayonnaise, lemon juice and garlic. Season to taste with salt and pepper.Step 4
Transfer the chickpeas to a serving plate (or leave them on the baking sheet). Drizzle with mayonnaise, and serve.