Snacky-Snack!

roasted chickpeas So, I love snacking. I think I prefer eating a little bit of this and a little bit of that to eating full meals. While I don’t snack as much as I did while in college [tacos at midnight, anyone?], I still do my fair share of snacking, especially when I’m relaxing at home on the weekends. Some of my favorite simple snacks include peanut butter toast, hummus and veggies, crackers and cheese, and fruit. Sometimes though, I’m in the mood for something a little more complex, with a little extra something to it. Something a little more adult, ya know?

Featuring the classic combos of herbs and spices and oil and vinegar, these Balsamic Roast Chickpeas are just the ticket to a satisfying grown up snack.

I cannot take credit for the recipe [we can all thank Diana at The Chic Life for that], but I just had to share it with you all. These chickpeas are really simple to make–the prep time is less than 5 minutes, and they bake in 30 minutes. Perfect to whip up before a movie or your favorite TV show, light enough to not spoil your dinner, and tasty enough to enjoy! My mom even made them for a party. They were a huge hit–just be sure to make a double or triple batch, because once you start digging in, you can’t stop! Trust me! :)

Balsamic Roasted Chickpeas [from The Chic Life]

Ingredients:

  • 1 can chickpeas [garbanzo] beans, drained
  • 1 1/2 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon basil
  • 1/2 teaspoon rosemary
  • 1/4 teaspoon oregano
  • 1/4 teaspoon thyme
  • dash garlic powder
  • dash cayenne pepper
  • sprinkle salt

Directions:

Preheat oven to 400 degrees. Place chickpeas in a medium size bowl. In a measuring cup, combine olive oil and herbs/spices and whisk together. Pour over chickpeas, stirring gently to coat. Spread chickpeas on a rimmed baking sheet and bake for about 30 minutes, flipping after 15 minutes or so.

Click here for the printable version: Balsamic Roasted Chickpeas

Question of the Day: What’s the best snack you’ve been enjoying lately?

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9 thoughts on “Snacky-Snack!

  1. Jenna

    Mmmmm!! So I roasted chickpeas once and they were kind of like a dried-out snack (a la wasabi peas). Yours, however, look very moist–are they as tender as they look in the picture? And did you eat them with your fingers or with a spoon?
    BTW, I made your ‘pumpfredo’–amazing!! OK, I did add heavy whipping cream, butter, and about 5 times the cheese, but I couldn’t help myself. =) I’ll be blogging about it and linking to you on Thanksgiving day. Thanks so much for that recipe!

    Reply
    1. Sarah Post author

      Yes, they were moist. (ooh i hate that word!) If I had cooked them longer, they would have dried out more I think but I liked them alot. And I ate them with my fingers… but they were messy.

      I’m glad you liked the ‘pumpfredo’– I just had it for lunch today (I froze a bunch in ziplocs to thaw out for lunches). Can’t wait to see your recap! :)

      Reply
  2. odorunara

    These are amazing! I did them with fresh herbs (adjusted the quantity for a proper substitution since I assumed you meant dried in the post). Going to be happily snacking on these. Thanks for sharing!

    Reply
  3. Pingback: Smoky Fried Chickpeas | The Pajama Chef

  4. Pingback: Pumpkin Cloverleaf Rolls | The Pajama Chef

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