Sour Cream and Onion Chickpeas
Another day, another chickpea recipe for you!!! I know quarantine is almost over, but I always work from home, and I will always eat and love canned chickpeas. So, here I am with another quick and easy chickpea recipe for literally all of your dining needs. You can eat these as a snack, serve them as a main course, or you can just whip them up as a fun side dish with any entrée. You can make them a day ahead and heat them up as a snack. Lots of options here! I also want to note that this is a vegan-friendly recipe, however I chose to garnish with sour cream. If you’re vegan or dairy-free, feel free to use a dairy-free sour cream or skip it all together! Enjoy!
Before you get started, you gotta make the seasoning. Now, you can just wing it and sprinkle each ingredient of the seasoning onto your chickpeas as they sauté, or you can go make it and store it to keep in your pantry. Either way, here is the recipe for my vegan sour cream and onion seasoning and I’m linking my IGTV demo below!
|Olive oil for pan and topping|
|2tsp vegan sour cream and onion seasoning|
|Chopped scallions or chives (or both!)|
Drain and rinse the canned chickpeas. Drain any excess water and set aside.
Heat a skillet over medium high heat and season with olive oil.
Once the oil is shimmering, add the chickpeas to the skillet and sauté for 5-6 minutes until slightly golden brown on the outside.
Once the chickpeas are slightly browned, sprinkle 1 1/2 tsp of sour cream and onion seasoning onto the chickpeas and continue to sauté for another 1-2 minutes, until the chickpeas are a little more golden brown. We don't want to burn the seasoning, so make sure you're moving the chickpeas around and that you remove them once the chickpeas present a golden-brownish color!
Plate the chickpeas and top with sour cream, fresh herbs and another sprinkle of seasoning. Add pepper to taste, if needed. Drizzle some a little olive oil on top and serve immediately!
Note: if you are making these the day before, skip the garnish until right before serving. These are best reheated in a skillet with olive oil.