- 2 (15 oz.) cans chickpeas, drained and rinsed
- 1 tbsp olive oil
- 2 tbsp garlic, minced
- 2 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- Add olive oil to a large saute pan over medium heat.
- Add garlic, saute for 1 minute, until it begins to become fragrant. Add chickpeas and toss with garlic and olive oil until evenly coated.
- Stir in lemon juice and simmer until reduced by half, tossing chickpeas occasionally.
- Remove from heat and stir in chopped parsley.