"I could eat these fried chickpeas like popcorn, they're so addictive. I don't feel guilty when they come with a bright, fresh salad," said intern Hannah Klinger.
View Recipe: Crispy Chickpea Salad with Grilled Prawns
All Cooking Light recipes have to meet our high standards, but a few each issue are so great they end up as staff favorites. Keep checking here each month for the best of 2011.
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