Herbed Chickpeas with Yogurt

Chickpeas have to be my favorite pulse. I love their versatility between pureeing them up into hummus, to mixing them raw into our salads, and roasting them with spices and herbs until crisp and eating them like popcorn. This recipe was inspired by Bon Appetit, and has been a favorite in the kitchen for weeks. After crisping up the chickpeas and adding what seems like way too many herbs, we then mix it into cooked grains like farro or barley, spoon over soups, or make these little appetizers with crostini's and yogurt. And although I say appetizer, really, this recipe has become a go-to for lunches at home. 

HERBED CHICKPEAS with YOGURT
makes 3 cups

2 15.5-ounce cans chickpeas, rinsed, patted dry
4 garlic cloves, crushed
⅓ cup olive oil, plus + 1 tablespoon for bread
kosher salt + pepper
3 cups chopped mixed tender herbs (basil, chives, parsley, dill)
1 cup plain whole fat yogurt
1 baguette, sliced

reheat oven to 425 degrees. Brush baguette slices with olive oil and place on a baking sheet. Bake until golden and crisp, about 8-10 minutes. 

In a dutch oven, add garlic and olive oil and heat over medium. Stir in the chickpeas and season with salt and pepper. Cook for 12-15 minutes until crisp, stirring occasionally. Remove from the heat and stir in the herbs. Taste and season accordingly. 

To serve, place the herbed chickpeas in a small bowl. Fill the yogurt in another small bowl. Top the crostini slices with yogurt and a spoonful of herbed chickpeas.