15-ounce can chickpeas, rinsed and patted dry
panko bread crumbs
olive oil, plus more for drizzling
cloves garlic, chopped
kosher salt and black pepper
finely chopped fresh cilantro leaves
fresh lemon juice
- Heat oven to 400° F. Cook the spaghetti according to the package directions; drain and return it to the pot.
- Meanwhile, combine the chickpeas, panko, capers, oil, garlic, coriander, and ½ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until crispy, 18 to 22 minutes.
- Add the chickpeas, cilantro, and lemon juice to the pasta and toss to combine.
- Serve drizzled with additional oil.