Balsamic Roasted Chickpeas
I have a chip obsession. And by obsession I mean addiction. I can’t sit down in the evening without something to munch on, usually some type of horrible-for-you chip. The good news is that I also love chickpeas. I posted a recipe a couple months ago for Spiced Roasted Chickpeas. I admit, while they’re good, I knew that I would enjoy them a whole lot more with a different flavor combination. The whole “spiced” thing just wasn’t doing it for me. I was fooling myself into thinking I loved them because they were healthy.
And then I came across this recipe. I heart balsamic vinegar. Well, any vinegar really (including salt and vinegar chips, but we won’t go there). I knew I had to try them. So last night, at 10 p.m., I started making them. De. Li. Cious. Being a balsamic vinegar freak though, I had to drizzle extra on after, cause I just wasn’t getting enough of the vinegar taste. Next time, I’ll be doubling (or maybe even tripling!) the vinegar in the recipe.
Recipe adapted from The Chic Life.
1 (19 oz) can chickpeas, drained and rinsed
1 1/2 tbsp extra-virgin olive oil
1-2 tsp balsamic vinegar (Depending on your personal preference. I will definitely go with 2 tsp next time)
1/2 tsp dried basil
1/2 tsp dried rosemary, crushed a little bit
1/2 tsp salt
1/4 tsp dried oregano
1/4 tsp dried thyme
dash garlic powder
dash cayenne pepper
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Combine all ingredients except chickpeas in a medium-sized bowl. Whisk to combine.
3. Add chickpeas and stir until well coated.
4. Spread chickpeas evenly on to prepared baking sheet.
5. Bake for 35-45 minutes, stirring occasionally.
6. Toss with additional balsamic and salt to taste.