Sheet Pan Chickpeas

Instructions

1. Heat the oven to 425°F, and start 1 cup rice cooking.
2. Toss two 15 oz cans chickpeas, drained and patted dry, 1 red onion, cut in wedges, and 1 pint cherry tomatoes with 2 tbsp olive oil, 1 tsp smoked paprika, and 1 tsp salt.
3. Spread on a sheet pan and roast 25 to 30 minutes, until the chickpeas are crisp.¹
4. Meanwhile, stir 1/2 cup plain yogurt with 1 grated clove garlic, a squeeze of lemon, and a pinch of salt.
5. Serve the chickpeas over the rice, with the yogurt sauce.

Footnotes

1. Dry chickpeas crisp better, so don't skip patting them dry. ↩