Cool Ranch Roasted Chickpeas

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Woohoo it’s Spring Break!!!! Anyone else on Spring Break this week? It came just in time; since it was so late this year it’s been a while since the students have had any sort of break and you could see how tired both students and teachers were lately. I don’t have any big plans except relaxing, lesson planning, and a trip to Mario Batali’s super grocery store in Chicago called Eataly (I had a fun time explaining the name to my parents who both thought I was planning on going to Italy). I’ve been wanting to go ever since it opened but haven’t had a chance yet so I am extremely excited to finally see it!! I’ll let you know how I like it!

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Today I decided to try out this recipe I found a few weeks ago for Cool Ranch Roasted Chickpeas. It’s from a vegan blog and the original recipe uses nutritional yeast (which I’ll admit I had never even heard of) in place of real cheese, so I modified the recipe since I am not vegan and enjoy cheese (probably a little too much) and tried it out and it turned out great! It’s a great flavorful snack for when you want something with a crunchier texture but don’t want the calories and unknown ingredients that come with chips or other snack foods. I’ll definitely make these again!

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To make Cool Ranch Roasted Chickpeas: 

Begin by preheating your oven to 350. Then, drain and rinse 2 cans of chickpeas (garbanzo beans) then let them dry.

Add the beans into a large bowl and mix in 2 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon fine sea salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon dried dill.

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Chop 1 tablespoon fresh parsley and 2 tablespoons fresh chives and mix both into the chickpeas.

Finally, add in 2 tablespoons of parmesan cheese and mix well.

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Line a baking sheet with parchment paper and spread the chickpeas onto it in an even layer. Bake for 35-40 minutes or until crispy, stirring once after 20 minutes. You may need to keep the chickpeas in a little longer depending on your oven if they are not crispy.

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Let them cool a little bit, then start snacking! I didn’t have enough self-control to wait until they were completely cool so I risked burning my fingertips to munch on them while they were still hot. It was worth it!

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You could store these in the fridge if you want them to keep for a few days, but they will probably soften in there so if you want them crispy you may need to reheat them again in the oven.

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Cool Ranch Roasted Chickpeas
Adapted from Amanda Maguire 

Ingredients: 

2 cans chickpeas, drained, rinsed, and dried
2 Tablespoons extra virgin olive oil
1 Tablespoon apple cider vinegar
1 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried dill
1 Tablespoons fresh parsley, chopped
2 Tablespoons fresh chives, thinly chopped
2 Tablespoons parmesan cheese

Directions: 

  1. Preheat the oven to 350 degrees F. In a large bowl, combine chickpeas, extra virgin olive oil, apple cider vinegar, sea salt, garlic powder, onion powder, dill, parsley, chives, and parmesan cheese. Mix together until chickpeas are well-coated.
  2. Line a baking sheet with parchment paper and spread chickpeas evenly on the sheet. Bake for 35-40 minutes (or until crispy), stirring after 20 minutes. You may need to keep them in the oven a little longer until they are crispy. Let cool, then enjoy!

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About Gourmet Greek Girl

My name is Nicole and I'm a Greek girl! I'm also a high school French teacher in Milwaukee, WI who loves to cook, eat, and travel.
This entry was posted in Sides, Snacks and tagged , , , , , . Bookmark the permalink.

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