Candied Roasted Chickpeas Bowl with Peaches

A delicious Middle-Eastern style appetizer.

Photo of Candied Roasted Chickpeas Bowl with Peaches

INGREDIENTS:

2 cans (15 oz. each) chickpeas, rinsed, drained and dried
1 cup DOLE® Chef-Ready Cuts Diced Peaches, partially thawed
4 tablespoons agave nectar
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon fine sea salt
2 tablespoons za’atar

DIRECTIONS:

  1. Preheat oven to 400°F.
  2. Combine chickpeas, peaches, agave nectar, olive oil, vinegar, nutmeg, ginger, and salt in a large bowl.  Mix well to coat.
  3. Spread  mixture on a baking sheet and bake for 25-30 mins, stirring the chickpeas every 5 minutes.
  4. Remove from oven and transfer chickpeas to a bowl.  Season with za’atar and stir gently to coat evenly.
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