Skillet "roasted" savory chickpeas from Every Salad Ever: From Grains to Greens and Pasta to Beans Plus Every Salad In Betweens (page 251) by Greta Podleski

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

Accompaniments: Grilled romaine hearts with creamy lemon-tahini dressing

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

  • Eat Your Books

    Can substitute avocado oil for olive oil.

  • eliza on April 16, 2026

    These were very good. Mine didn’t get too crispy, however I was storing them overnight so I didn’t mind. I found the spicing to be very good; I used less cumin (just personal taste) and increased smoked paprika. I kept the other herbs and salt true to the recipe. I served these with a carrot salad (My Paris Kitchen) and some tuna for a delicious meal. Will make again.

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