Dill Pickle Roasted Chickpeas: A Tangy, Crunchy Snack
If you’re craving a snack that’s both flavorful and nutritious, Dill Pickle Roasted Chickpeas are the perfect choice. These roasted chickpeas combine the tanginess of pickle brine with the aromatic flavor of dill, offering a delightful alternative to traditional snacks. Easy to make and packed with protein, these chickpeas are great for munching on the go, adding to salads, or even serving at parties. Let’s dive into how to make this crispy, tangy treat.
Ingredients:
- 30 ounces garbanzo beans (chickpeas), two 15-ounce cans
- 2 tablespoons pickle brine (juice from a pickle jar)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 teaspoon dried dill weed
Directions:
Preheat and Prepare:
- Preheat Oven: Set your oven to 350°F (175°C).
- Dry Chickpeas: Drain and rinse the chickpeas, then pat them dry between clean kitchen towels or paper towels. For those who prefer a smoother texture, you can remove the skins at this stage, though leaving them on adds extra crunch and fiber.
Season the Chickpeas:
- Mix Seasonings: In a large bowl, combine the dried chickpeas with pickle brine, olive oil, and salt, ensuring they are evenly coated.
Roast the Chickpeas:
- Prepare Baking Sheet: Spread the chickpeas in a single layer on a baking sheet lined with a silicone mat or foil sprayed with non-stick spray.
- Bake: Place the chickpeas in the oven and roast for 35-40 minutes, until they begin to turn golden and crisp up.
- Dry in Oven: To achieve extra crunchiness, turn off the oven and leave the chickpeas inside to continue drying. Check every 10-15 minutes, and for maximum crunch, keep them in the oven for an additional 30-40 minutes after baking.
Flavor the Chickpeas:
- Add Dill: Once roasted, toss the chickpeas in a small bowl with the dried dill weed. If they are too dry for the dill to stick, a little more olive oil or pickle brine can be added to help the seasonings adhere.
- Adjust Seasonings: Taste and adjust the salt or dill as needed to suit your preference.
Cool and Store:
- Cool Completely: Allow the chickpeas to cool completely in open air to maintain their crunchiness.
- Store: Transfer to an airtight container and store at room temperature.
Quick Facts:
- Prep Time: 10 minutes
- Cooking Time: 35-40 minutes
- Total Time: About 1 hour 10 minutes
- Servings: 6
- Calories: 120 kcal per serving
Dill Pickle Roasted Chickpeas are a fantastic way to satisfy your snack cravings with something that’s both tasty and good for you. They’re ideal for those who love the zesty flavor of pickles and are looking for a healthy snack option. Whether you’re enjoying them at home or sharing them with friends, these chickpeas are sure to be a hit!
Dill Pickle Roasted Chickpeas
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
Description
These Dill Pickle Roasted Chickpeas are a crunchy and flavorful snack that’s perfect for satisfying your savory cravings. The combination of tangy pickle brine and aromatic dill creates a delightful seasoning that pairs beautifully with the crispy texture of roasted chickpeas. These bites are not only delicious but also packed with protein and fiber, making them a healthy and satisfying treat.
Ingredients
30 ounces garbanzo beans (chickpeas) (two 15-ounce cans)
2 tablespoons pickle brine (juice from a pickle jar)
1 tablespoon olive oil
1/2 teaspoon salt
1 teaspoon dried dill weed
Instructions
Preheat and Prepare:
Preheat your oven to 350°F (175°C).
Drain and rinse the chickpeas thoroughly. Place them between two clean towels or paper towels and gently pat dry, removing as much moisture as possible.
If desired, you can remove the skins by pressing more firmly to peel them off. Leaving the skins on will add extra crunch and fiber, but this is a matter of preference.
Season the Chickpeas:
In a large bowl, toss the dried chickpeas with pickle brine, olive oil, and salt until well coated.
Roast the Chickpeas:
Spread the seasoned chickpeas out on a baking sheet lined with a silicone baking mat or foil sprayed with cooking spray.
Bake for 35-40 minutes, until the chickpeas start to take on color and become dry.
Turn off the oven and leave the chickpeas in the oven to continue drying out to your desired level of crunchiness. Check them every 10-15 minutes, and for a very crunchy texture, you can leave them in for an additional 30-40 minutes post-baking.
Flavor the Chickpeas:
Transfer the cooked chickpeas to a small bowl. Add the dried dill weed and toss to coat.
If the chickpeas are too dry for the dill to stick, add just a touch of olive oil or pickle brine to help the seasoning adhere.
Adjust seasoning with additional salt or dill as desired.
Cool and Store:
Let the chickpeas cool completely outside of a container or bag, as any trapped heat will soften them again.
Once cooled, store in an airtight container at room temperature.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
Nutrition
- Calories: 120