1. Whisk together the lemon juice, ¼ cup of the olive oil, 2 tablespoons of chopped rosemary, 2 tablespoons of oregano, and 1 minced garlic glove. Coat potatoes with vinaigrette and season with salt and pepper. Set aside.
Chefs Nakul Mahendro and Arjun Mahendro of Badmaash restaurant in Los Angeles are in the kitchen demonstrating how to make chickpeas in two different ways.
