Israeli Chickpeas

4 ingredients
3 steps

Ingredients

  • 15 ounces canned chickpeas garbanzo beans
  • 1 teaspoon seasoned salt or to taste, optional
  • seasoning OR non-sodium
  • 1 black pepper or to taste

Directions

  1. 1
    Spray a large, heavy nonstick skillet with nonstick spray coating.
  2. 2
    Add the chickpeas, and season with salt and pepper as desired. Cook over medium heat, shaking skillet often, until the chickpeas are lightly browned, 2 to 4 minutes.
  3. 3
    Cool slightly before serving. Leftover chickpeas will keep in the refrigerator for 2 to 3 days and can be reheated in the microwave or served cold.

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