Roasted Chickpeas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb. dried chickpeas1/2 cup plus 1/4 cup red wine vinegar1 tsp. dijon mustard (smooth style)1.5 tsp saltpeper to taste
Take the dry chickpeas and sort through them for any rocks (not yummy). Put them in a large bowl and cover with water--make sure there's plenty of space, they will expand. Soak in the water overnight (6-8 hours).
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.
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.
Nutritional Info Amount Per Serving
- Calories: 146.8
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,260.9 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 5.3 g
- Protein: 5.9 g
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