Lemon & Herb Chickpeas

Lemon & Herb Chickpeas

This dish is simplicity. 1 bowl, 30 minutes, less than 10 ingredients & boom you have a fresh, simple meal. I like to challenge myself to use only a few ingredients when I’m cooking due to the digestive benefits. When it comes to digestive health – simpler is better. The fewer ingredients used, the more efficient digestion will become. When meals are smaller and simpler, it lightens the digestive load on the stomach and gut, resulting in less enzymes and energy required for the digestion & breakdown of foods and ultimately better nutrient assimilation and utilization. We have all been there – that heaviness or food hangover you experience after going back for a second or maybe third helping at family dinner. Heavy meals like that weigh you down because it takes so many more resources, time & effort on behalf of your stomach and gut to digest everything thoroughly. I’ve definitely overdosed on plenty of meals in my day but it’s something worth being more conscious of. Less digestive stress + simple nutrient dense meals = improved energy and overall vitality. A total win.


I like to throw this together as a quick picnic snack because it’s perfectly portable when you’re headed out the door chasing those summer rays. Bring it to the next backyard BBQ as a simple side dish or double the batch to have leftovers for weekday lunches and snacks. One of my fave way to enjoy these the next days is mashed on some toast with hummus. Kick your leftovers game up a notch and try it!


  • 1 can chickpeas, rinsed
  • Juice from half a lemon
  • 1 tsp garlic powder
  • 6-8 garlic cloves
  • 2 tbsp fresh dill, chopped
  • 2 tbsp pickle juice
  • 1/2 tsp cumin
  • 2 tbsp olive oil
  • Salt & pepper


Preheat the oven to 400F.

Peel garlic cloves, drizzle with a tiny bit of olive oil & spread out on a baking sheet. Transfer to oven and roast for 20 minutes.

Meanwhile combine the rest of the ingredients in a large bowl and mix until all the chickpeas are coated.

Once you have removed the roasted garlic from the oven, allow to cool for 10 minutes before adding them to the chickpeas. Easy peasy.

**Prepare this recipe ahead of time – the longer the chickpeas have to marinade in the lemon herby goodness, the more delicious it will be. An hour or two is ideal.



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