Chickpeas with Blistered Scallions

I used to detest chickpeasliterally gag at the thought of them. Now, I can't get enough of them and am always looking for a way to sneak them into a meal. My daughter feels the same way. She pulls up a stool to the sink while they're draining and just starts nibbling them one by one. I have to shoo her away! Which, to me, is just one of the many reasons this recipe is a keeper.


  • 1 pound dried chickpeas
  • 1 onion, peeled and halved
  • 1 lemon, halved
  • 3 cloves garlic, smashed
  • sea salt, to taste
  • ¼ cup extra virgin olive oil
  • freshly ground black pepper, to taste
  • 1 bunch green onions, root ends trimmed


  • Soak chickpeas overnight, or do a quick soak in a pressure cooker.
  • Add soaked chickpeas to a pot with onion, lemon, garlic and a pinch of salt. Cover with water by 2 inches, bring to a boil, and boil for 40-60 minutes, until chickpeas are tender.
  • Drain and remove onion, lemon and garlic. Transfer chickpeas to a bowl.
  • Heat oil in a skillet over medium-high heat, and add scallions, letting brown well on one side before turning. Remove scallions to a cutting board, and roughly chop. Add to chickpeas with the oil from the pan. Salt and pepper to taste, and toss well to coat.
Servings: 8
Note: This recipe makes quite a few servings, but these chickpeas freeze extremely well. So keep some in the fridge, and stash some in the freezer for an easy meal later on.
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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


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