It’s been more than a hot minute since I roasted up some chickpeas, and I don’t know why. These are by far my favorite healthy crunchy snack—way above carrot sticks and fake ranch. Sorry Walden Farms, I love your products, but they don’t compare to roasted chickpeas.
Over the last two we have went, came, gone, and returned. Shopping for clothes, new shoes, groceries, and going for Sunday drives in the luxurious Chevy Cruze. And with each trip we have stopped by the gas station for car fuel and body fuel, which usually consists of a corndog that’s been in the warmer too long and a bag of chips.
I know, I deserve a ‘sit down and listen to your momma’ chat. I’m pregnant; I need to be eating healthier. But damn, this kid wants nothing but Oreos, Dill Pickle Lays, and Hot Cheetos—oh and those mini cupcakes with the impossible to replicate frosting. But, deep down, the healthy girl is still making her presence. I’m getting better. 13 weeks in and the tolerance for vegetables and chicken has returned.
So, over the weekend, after seeing a post about chili lime chickpeas on Facebook, I got inspired and made a divine batch of a Dill Roasted Chickpeas. It took about 2 hours in total, but with very little hands-on time. I swept and mopped floors, did laundry and had a really nice chat with my kind-of-sister-in-law.
The process is really this simple: Drain a can of chickpeas, empty them in a bowl, soak them in white vinegar for an hour, drain them again, toss them with olive oil, sea salt, a little pepper, and some dill and throw them on a lined baking sheet for 45ish minutes. Yeah, 3 lines of text easy. Once you know how to make these once you know how to make them a million times and in a million variations.
I wanted tangy and salty, so this batch was dill flavored. And boy oh boy, they are perfectly crispy and flavorful, but I have a great idea to make them better. If it works, I will update!
Dill Roasted Chickpeas Recipe
- 1 (15oz.) can chickpeas or garbanzo beans
- 1 cup white vinegar
- 1 tbsp. olive oil
- 1½ tsp. Pink Sea Salt (find it here)
- ½ tsp. dried dill
- Pinch of pepper
Drain and rinse chickpeas. Add them to a bowl with a cup of vinegar and allow to soak for at least 1 hour.
Preheat oven to 400F. Drain chickpeas after soaking and pat dry with paper towel. Return to bowl. Add olive oil and stir gently until all chickpeas are coated. Sprinkle salt, dill, and pepper on and stir.
Line a baking sheet with aluminum foil. Spread chickpeas across baking sheet evenly. Bake on center rack for 30 minutes.
After 30 minutes, stir chickpeas and bake for another 15 minutes, until crispy and a rich caramel/brown color.
Remove from oven and allow to cool. Store in airtight container for up to 5 days.
The one thing I noticed with chickpeas is that they can be a little sensitive to burning. If you get to 45 minutes and they are not as crispy as you would like, put them in for another 3-4 minutes and repeat until desired effect.
These make a wonderful snack to take to school, work, in the car, etc. I just put mine in a Ziploc bag and go! They also make a good post-workout snack and probably deserve a place on my Quick and Easy Post-Workout Snacks post. You can also add them to your salad for a crispy topper, kind of like croutons, without all the calories.
For another healthy, salty, crunchy snack food, try this Healthy Kettle Corn.
Let me know if you try these or any other variations of roasted chickpeas. What’s your favorite flavor?