Frizzled chickpeas and onions with feta and oregano from Nothing Fancy: Unfussy Food for Having People Over (page 168) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vinegared apples with persimmon and white cheddar; Slow-roasted oregano chicken with buttered tomatoes; One-pot chicken with dates and caramelized lemon

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stephanie_frj4st on April 19, 2026

    Loved this!! Get yourself some real good feta and some patience. I saw other people say their chickpeas weren’t crispy… there isn’t a time listed in the cookbook but I would say it took mine 15-20 mins but they were crispy and perfect!!! Even my dad who called this dish “bizarre” when he first saw me put it down asked for the recipe and went for thirds!

  • ChelseaP on May 22, 2021

    My chickpeas also didn't end up super crispy but they did go nice and brown. Loved the combination of flavours together. Really delicious.

  • lou_weez on March 16, 2020

    I'm in love with this dish - a little bit of heat, salty and sweet, creamy and crunchy. I think it's important to cook the chickpeas at a high heat to achieve the colour and crunch.

  • Skamper on February 27, 2020

    I love a chickpea but this wasn't a favorite for us. The chickpeas never really got browned or crispy, despite drying on a dish towel for nearly an hour. The onions had a tendency to clump together. Decent flavor but I don't think I'll repeat.

  • KarinaFrancis on January 17, 2020

    Like other reviewers I didn’t get my chickpeas to go very brown or crispy, but I don’t think that stopped me enjoying them! I actually used them as a topping to add excitement to a chicken salad and they were the best part of the dish. I’ll make this again for sure, and soon. Next time I’m thinking of trying her marinaded feta (from the same book) instead of plain as a topping.

  • Jane on January 06, 2020

    This is a good standby for me as I always have these ingredients (well maybe not fresh oregano but I think any herb would work). My chickpeas didn’t ever get as crispy as hers look in her photo but it still tasted good. I liked the combo of caramelized onions and chickpeas with the salty cheese and pops of fresh herb.

  • pattyatbryce on December 09, 2019

    Wonderful. Cook at a higher heat to get it browned/crispy. It ends up with almost a meaty taste and can stand alone for dinner with a salad.

  • anya_sf on November 24, 2019

    I initially sauteed the onion over medium-low heat so it wouldn't burn, then turned the heat to medium-high after adding the chickpeas. The chickpeas weren't exactly crispy, but did brown. We liked a generous amount of fresh oregano and doubled the feta. My family really enjoyed this.

  • Anneherzberg on November 13, 2019

    This was a bit of a fail for me, could chalk it up to “user error” perhaps. My chickpeas never got crispy, just got smushed and oily. The onions burned a bit as well. Not sure if I will attempt again.

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