Snacks

Dill Pickle Roasted Chickpeas (Garbanzo Beans)

Whew! Sorry I went silent for a few weeks but what a whirlwind it has been!  We are officially on summer break and I now have a kindergartener and a 2nd grader.  I honestly don’t know where this school year went but it is the fastest one to date.

I love summer but it can be a bit challenging to keep the kids busy.  My son, who is almost two, still needs a daily nap.  I always have to plan our days around that and if the girls spend too much time together it can seriously get quite ugly in this house.  They don’t give me any warning either.  One minute they could be playing adorably with their Barbie’s and then bam everything hits the fan!

Anyways, if that happens you can find me hiding in the closest eating these irresistible dill pickle roasted chickpeas.  I was introduced to roasted chickpeas last year via Pinterest and it was love at first sight.

What an awesome little snack!  They are healthy and you can play around with so many flavors.  I thought it would be fun to have dill pickle flavored chickpeas so this is my way of creating that.

You start by soaking the chickpeas in dill pickle juice…the longer the better.  The more time they have the more pickle flavor they will absorb.  After soaking, dry them the best you can.  The goal is to get crispy chickpeas out of the oven so the drier they are, the crispier they will be.  I should note that roasted chickpeas do not maintain their crispiness after cooling.  However, they are equally delicious with an addicting chewy texture.

Next you coat the chickpeas in olive oil and roast until they are a nice golden brown, tossing occasionally. Once out of the oven pour the spices over until they are coated.  Putting the spices on after baking prevents them from burning in the oven.  Enjoy immediately for a nice crispy treat, or bring them along as your poolside snack.  Anyway you have them, they make a great summer treat! Enjoy!

 

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Dill Pickle Roasted Chickpeas (Garbanzo Beans)
Servings
Ingredients
Servings
Ingredients
Instructions
  1. To begin, in a medium bowl soak the chickpeas in the pickle juice for at least 1 hour.
  2. Once the chickpeas are done soaking, dry them on a baking sheet between paper towels or let them air dry for at least 30 minutes. The drier they get, the crispier they will be out of the oven.
  3. Preheat oven to 425 degrees Fahrenheit.
  4. Place the chickpeas on a baking sheet and coat in the olive oil. Roast in the oven for about 25 minutes until they are a nice golden brown. Toss occasionally during baking.
  5. In a small bowl, whisk together the dill, garlic powder, ground mustard, and salt.
  6. When the chickpeas are done pour the spice mixture over, and toss to coat. Enjoy immediately!
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4 thoughts on “Dill Pickle Roasted Chickpeas (Garbanzo Beans)

    1. Roasted chickpeas are such a fun snack! They never last long when I make them and you can play around with any flavor combinations you like!

  1. These sound like something I would love. Thanks for sharing this great snack, and I look forward to eating them soon!

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