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Dill Pickle Roasted Chickpeas Recipe

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4.1 from 11 reviews

Dill Pickle Roasted Chickpeas are a crunchy, flavorful, and healthy snack that’s perfect for game day or entertaining. Infused with tangy pickle brine and aromatic dill, these roasted chickpeas offer a satisfying alternative to traditional snacks, combining a crisp texture with a zesty twist.

  • Total Time: 1 hour 10 minutes
  • Yield: Approximately 1 cup

Ingredients

Chickpeas

  • 30 ounces garbanzo beans (chickpeas) (two 15 ounce cans)

Seasoning

  • 2 tablespoons pickle brine (juice from a pickle jar)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon dried dill weed

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for roasting the chickpeas evenly.
  2. Prepare Chickpeas: Drain and rinse the chickpeas thoroughly. Place them between two clean towels or paper towels and gently pat dry to remove as much moisture as possible. If desired, press more firmly to peel off some skins for a different texture; skins add extra crunch and fiber.
  3. Toss with Seasoning: In a bowl, toss the dried chickpeas with pickle brine, olive oil, and salt until evenly coated with the mixture.
  4. Arrange for Roasting: Spread the chickpeas in a single layer on a baking sheet lined with a silicone baking mat or lightly sprayed tin foil to prevent sticking.
  5. Roast Chickpeas: Bake for 35-40 minutes until they start to color and dry out slightly, stirring or shaking the pan occasionally to ensure even roasting.
  6. Dry Further in Oven: Turn off the oven but leave the chickpeas inside to continue drying out to your preferred crunchiness, checking every 10-15 minutes. For a crunchier texture, leave them in for an additional 30-40 minutes.
  7. Season with Dill: Transfer the roasted chickpeas to a bowl, sprinkle with dried dill weed, and toss to coat. If the chickpeas seem dry, add a small amount of olive oil or pickle brine to help the dill stick.
  8. Cool Completely: Let the chickpeas cool outside of any container or bag to prevent trapped heat from softening them again. Once cooled, adjust seasoning with extra salt or dill if desired and serve.

Notes

  • Removing the skins of chickpeas is optional and depends on your texture preference; skins add extra crunch and fiber.
  • Use fresh pickle brine from your favorite pickles for the best flavor impact.
  • Allowing the chickpeas to dry longer in the turned-off oven creates a crunchier snack.
  • Store fully cooled chickpeas in an airtight container to maintain freshness and crispiness.
  • This recipe is easily doubled or halved depending on your serving needs.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/dill-pickle-roasted-chickpeas-recipe/