Dill Pickle Inspired Chickpeas

So my boyfriend always leave chips at my place. So when I am hungry looking for a snack, I have to stare at his chips and talk myself out of eating them. I needed a snack that was better for me than chips but was still something I would want to eat.

I found this recipe while I was on FindingVegan.com. I knew I had to try it. I am really happy I did. These small bites are packed full of flavor. They are a little bit sweet from the vinegar, but well balanced out by the dill and garlic. This are a great snack for when you get home from work and you are hungry but don’t want to spoil your dinner. I grabbed a handful of these before I went to yoga, and I made it all the way through yoga without feeling hungry.

This recipe is very veristile. You could easily change up the spices to get a flavor that suits you!

Dill Pickle Inspired Chickpeas

Based on a recipe by Bitter Sweet

Basic Brine:

  • 1/2 cup cold water
  • 1/2 cup white vinegar
  • 1/4 cup apple cider vinegar
  • 2 – 3 teaspoons agave nectar
  • 1/2 teaspoon dried dill
  • 3 cups cooked chickpeas

Seasonings:

  • 2 tablespoons olive oil
  • 1/4 cup chopped fresh dill
  • 4 cloves garlic, minced
  • 1 teaspoon sea salt or kosher salt
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon ground black pepper

Place all of the ingredients for the brine in a medium-sized jar, including the chickpeas, shake it up, and place it in the fridge. Allow the brine mixture to infuse into the beans for 12 – 24 hours. The longer the chickpeas soak, the more strongly they’ll be flavored with vinegar. I soaked mine for about 22 hours.

Once the chickpeas have been pickled, drain them but don’t rinse.

Preheat your oven to 375 degrees while you measure out and prep the seasonings. Toss the chickpeas into a bowl along with the oil and all of the spices, stirring gently until all beans are thoroughly coated.

Transfer to a large baking dish and spread them evenly in one layer.

Bake for 45 – 60 minutes, stirring every 15 or so, until the chickpeas have shrunken in size and are golden brown, with darker spots in some areas. It can be hard to tell when they’re done just make sure they rattle when you shake the pan.

Remove from heat and let cool completely before snacking and/or storing in an airtight container.

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