Ingredients
- 1 pound dried chickpeas
- 1/4 cup plus 1 teaspoon red wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons kosher salt, divided
Directions
Place the chickpeas in a medium bowl and cover with 2 inches of water. Soak overnight.
Heat the oven to 400 degrees F.
Drain the chickpeas, return to the mixing bowl, and set aside. Place 1/4 cup vinegar, mustard, and 1 teaspoon salt into a small lidded container and shake vigorously to combine. Add the olive oil and shake to combine. Pour the dressing over the chickpeas and toss to combine. Spread the chickpeas on a half sheet pan and roast until the chickpeas are deep golden brown and crunchy, tossing every 15 minutes, for 60 to 65 minutes. Remove from the oven, return to the mixing bowl, add the remaining vinegar and salt, and toss to combine. Transfer back to the sheet pan and spread out to cool completely before serving as a snack.
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By BMoore87
Austin TX
on March 07, 2013
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I made them for myself and family and used spicy brown mustard due to not having any Dijon on hand. Turned out very well. Everyone loved them so I will be making them again for sure.
By ktshutterbug
on April 30, 2012
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This was a great recipe! I have experimented with this recipe using various spice combinations. Some favorite flavors are curry, cajun, and zaatar seasoned garbanzos. I just exercise common sense and keep a close eye on them as they cook. Cooking times vary, so it helps to taste and check on this delicious snack as it bakes. If it burns, it is not a fault of the recipe, it is the fault of the person doing the cooking.
By torba97_12904148
Fremont, CA
on April 30, 2012
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Another opinion...
Found these very popular at cocktail parties. Feedback was terrific! Roasted nuts and NOW...roasted chickpeas!!!
Thanks Alton.
Annie, Fremont, CA
Read all 16 reviews