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.

Print Recipe

Balsamic Roasted Chickpeas

Servings: 4 -6 servings

Author: The Gourmet Housewife

Ingredients

• 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

Instructions

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Combine all ingredients except chickpeas in a medium-sized bowl. Whisk to combine.
• Add chickpeas and stir until well coated.
• Spread chickpeas evenly on to prepared baking sheet.
• Bake for 35-45 minutes, stirring occasionally.
• Toss with additional balsamic and salt to taste.