Garlicky Roasted Chickpeas with Feta, Mint, and Lemon

Directions

Preheat oven to 375F/190C. Dump chickpeas into a colander placed in the sink and rinse with cold water until no more foam appears. Let chickpeas drain at least 5 minutes. Mix together the olive oil, finely minced garlic, red pepper flakes, salt, and fresh ground black pepper. Spray a large rectangular baking dish with nonstick spray . Put drained chickpeas into baking dish, add olive oil mixture and stir until the chickpeas are well coated with oil, then put in the oven and roast 15-18 minutes. While chickpeas are roasting, wash mint, spin dry or dry with paper towels, and finely chop with large chef’s knife. Crumble Feta. Start to check chickpeas after 15 minutes, and as soon as they are hot and barely beginning to crisp on top remove from oven. Spoon chickpeas into a serving dish. Let chickpeas cool 5 minutes, then stir in crumbled Feta and chopped mint. Season with more salt and fresh ground black pepper if desired. Serve warm, with lemon wedges to squeeze over the finished dish if desired.