This roasted Chickpea recipe with thyme, lemon zest, olives, and pistachios has something festive in it. It’s a dish to plan ahead, as you’ll need to soak the chickpeas overnight, but the prepping time itself is short. We’ve tried it warm as a main dish to share among friends. But you won’t regret leftovers either, quickly tossed in the pan, and served along with a crunchy green salad.