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!
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!
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.
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.
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.
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!
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.
Cool Ranch Roasted Chickpeas
Adapted from Amanda Maguire
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
- 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.
- 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!