Roasted Chickpeas with Watercress

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Spread the drained and dried chickpeas on a baking sheet in a single layer.

   Tip: Thoroughly patting the chickpeas dry ensures they become crispy rather than steamed during roasting.

2. 2

   Drizzle the chickpeas with 2 tablespoons of olive oil, then sprinkle with minced garlic, smoked paprika, sea salt, black pepper, and red pepper flakes. Toss everything together until the chickpeas are evenly coated.

   Tip: Don't skip the coating step—this is where all the flavor comes from.

3. 3

   Roast the chickpeas in the preheated oven for 25-30 minutes, stirring halfway through, until they are golden brown and crispy on the outside.

   Tip: Listen for a gentle rattling sound when you shake the pan—that's your cue they're done.

4. 4

   While the chickpeas roast, prepare the watercress by chopping it into bite-sized pieces and thinly slicing the red onion. Place both in a large serving bowl.

   Tip: If watercress is too peppery for your taste, you can mix it with half spinach or arugula.

5. 5

   In a small bowl, whisk together the remaining 1 tablespoon of olive oil with the fresh lemon juice and lemon zest.

   Tip: This bright dressing brings everything together beautifully.

6. 6

   Remove the roasted chickpeas from the oven and let them cool for 2-3 minutes. Pour the warm chickpeas into the bowl with the watercress and red onion.

   Tip: The slight warmth of the chickpeas will soften the watercress just slightly while keeping it fresh.

7. 7

   Drizzle the lemon dressing over the warm mixture and toss everything together gently but thoroughly.

   Tip: Toss gently to avoid crushing the crispy chickpeas.

8. 8

   Top with toasted pumpkin seeds and serve immediately while the chickpeas are still warm and crunchy.

   Tip: This dish is best enjoyed fresh, but leftovers can be stored in an airtight container for up to 2 days.