Roasted Chickpeas

  • Level: Easy
  • Total: 9 hr 10 min
  • Prep: 10 min
  • Inactive: 8 hr
  • Cook: 1 hr
  • Yield: 4 to 6 appetizer servings
Save Recipe

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

  1. Place the chickpeas in a medium bowl and cover with 2 inches of water. Soak overnight.
  2. Heat the oven to 400 degrees F.
  3. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Roasted Okra and Chickpeas

Roasted Cauliflower and Chickpeas

Roasted Corn and Chickpea Salad

Chickpea and Roast Pumpkin Soup

Roasted Broccoli Rabe with Olives, Chickpeas and Feta

Crunchy Chickpeas

Indian Spiced Chickpea and Fire Roasted Tomato Soup