Roasted ChickpeasSubmitted by: NICIV7
IntroductionA crunchy, savory snack, perfect for munching! A crunchy, savory snack, perfect for munching!
1 lb. dried chickpeas
1/2 cup plus 1/4 cup red wine vinegar
1 tsp. dijon mustard (smooth style)
1.5 tsp salt
peper to taste
Preheat oven to 400. Drain the chickpeas, and put them in a large bowl. In a small container, mix 1/2 cup of vinegar, dijon mustard, and 1 tsp salt until fully combined. Coat the chickpeas in the dressing.
Pour the chickpeas out onto a sheet pan. Make sure they are laid out in a single layer. Pop them into the oven for about 1 hour, shaking the sheet pan (to roll the peas around) every 15-20 minutes.
Once they're roasted, take the remaining 1/4 cup of vinegar and 1/2 tsp of salt, and toss it over the chickpeas. Done!
Makes 8 1/2 cup servings. Will keep for up to 1 week in an airtight container.
Number of Servings: 4
Recipe submitted by SparkPeople user NICIV7.