1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Drain and rinse chickpeas; dry thoroughly with paper towels, removing as much moisture as possible. Halve, peel, and thinly slice shallot; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Peel and mince or grate garlic. Roughly chop pistachios.