Crispy Roasted Balsamic Chickpeas
I’m having one of those weeks where I can’t believe it’s only Thursday. Usually, I feel like the weeks fly by, but this one has been really, really slow. What I would give to transport myself to a sunny, tropical island right now and just lay on the beach for a solid week, reading silly chick lit and drinking fruity cocktails. I need a vacation. And a tan. And these crispy roasted balsamic chickpeas to snack on.
I’ve been feeling kind of lazy on the food front recently, although I’m proud that this has translated into simple snacks and meals, and not takeout from the Japanese place across the street. As easy (and delicious) as it would be to order some seaweed salad and miso soup, I have a well-stocked fridge and a pantry with about a year’s worth of dried beans. One can never have too many beans!
Similar to just about every other week, chickpeas have made an appearance most days. I go through phases with foods, but chickpeas seem to be one of the few that I never get sick of eating. And this week, when I was too tired to make hummus (okay, too lazy to wash the food processor), I had an intense craving for roasted chickpeas. Simple, no fuss, and minimal dish-washing.
Normally, I would make a batch of BBQ chickpeas, but the BBQ sauce bottle has been sitting in my fridge for months with about a teaspoon of sauce left. I just don’t have the heart to toss it, or the patience to finagle the rest out of the bottle. It’ll likely stay there until my next cleaning rampage, when I’ll decide we have too much clutter and Aaron will come home to find that I’ve “simplified” our entire apartment. What can I say, I like things very “zen.”
Not having enough BBQ sauce turned out to be a good thing, however, because it forced me to reach into the depths of my pantry for a bottle of balsamic vinegar. I let the chickpeas marinate in the vinegar, then drained the excess, tossed them in a little olive oil, salt and pepper, and baked them until they were perfectly crispy. Tangy and reminiscent of salt and vinegar potato chips, these crunchy balsamic chickpeas are so much healthier and more satisfying! If you’ve never tried roasted chickpeas before, you must make these.
Crispy Roasted Balsamic Chickpeas
Crispy Roasted Balsamic Chickpeas
Serves: 1 1/2 cups
Prep Time: 2 hours
Cook Time: 25 mins
Tangy and reminiscent of salt and vinegar potato chips, these 3-ingredient crunchy balsamic chickpeas are so much healthier and more satisfying! If you've never tried roasted chickpeas before, you must make these.
Cuisine: Gluten Free, Vegan Servings: 1 1/2 cups
Prep Time: 2 hours Cook Time: 25 mins
Tangy and reminiscent of salt and vinegar potato chips, these 3-ingredient crunchy balsamic chickpeas are so much healthier and more satisfying! If you've never tried roasted chickpeas before, you must make these.
Instructions
- Drain and rinse the chickpeas and place them in a large bowl. Pour the balsamic vinegar over the chickpeas and toss to combine.
- Cover with plastic wrap and place the bowl in the fridge for at least 2 hours to marinate.
- Once the chickpeas have soaked in the balsamic vinegar, pre-heat your oven to 375 degrees F. Line a baking sheet with parchment paper.
- Drain the chickpeas to remove any extra balsamic vinegar and place them back in the large bowl. Add the olive oil, salt, and pepper to the chickpeas and stir until evenly coated.
- Transfer to the prepared baking sheet and spread them into an even layer.
- Bake for 25-30 minutes, stirring once after 15 minutes.
- Allow to cool slightly and enjoy!
Notes [1]
I like to use dried chickpeas over canned. The flavor and texture is a million times better, they’re significantly cheaper, and the prep work is minimal. Simply rinse your dried chickpeas the day before you plan to use them, put them in a container filled with water (completely submerge them in water—they’ll absorb a lot), and allow them to soak in the fridge overnight. Then, before you use them, drain the water and rinse the chickpeas. Place the chickpeas into a pot, cover them with fresh water, and bring them to a boil over high heat. Reduce the heat to medium-low and allow to simmer for about 45 minutes, or until cooked to your desired tenderness.
Copyright © 2023 Amanda Maguire for Pickles & Honey
