Recipe: $1.50 | Per Serving: $0.75 | Yield: About 1 cup
Roasted chickpeas are amazing. They’re basically baked chickpea chips! They’re so easy and so super delicious.
I’ve made them with various different flavors, so feel free to experiment with whatever you like. This is a salty-tangy-flavorful version that works perfectly with salad, but I’ve also made ’em sweet and savory with maple syrup, and holiday-appropriate with cinnamon and nutmeg. Go nuts!
I used this particular batch to make a salad with leftover shredded purple cabbage and an easy dill & yogurt dressing. It was the perfect light lunch before the holidays were in full swing. Now that it’s the new year, I’d say it’s time to start revisiting salads, am I right?
Speaking of holidays, I was super lucky to have my entire (immediate) family come out to Japan for Christmas! I took 2 weeks off from work and we rented a large AirBnB apartment in Tokyo. We covered all the touristy things – visiting Mt. Fuji, a guided Tokyo city tour, Asakusa, Yokohama’s Chinatown & Minato Mirai, a cooking class, karaoke, the Robot Show, yakitori, yakiniku, okonomiyaki, sushi, ramen, shogayaki, gyudon, gyoza, unagi…among other things. It was super fun and I’m still recovering. Good thing the first 3 days of January are National Holidays anyway!
In other news – We’re Moving! We have officially decided to head back to the states next spring.
We’re leaving our apartment at the end of January and traveling around Japan, South Korea, and Singapore, then heading to the U.S. at the beginning of March, and will hopefully have an apartment in April. And our final destination? Baltimore, MD. Strange choice for California kids, I know. But we’re looking forward to cheaper rent, better public transportation, and a few other opportunities that have cropped up in that area. So if anyone has any advice or wisdom about the Baltimore area, please fill us in! Also, jobs? :)Print
- 1.5 cups cooked chickpeas, drained
- 1 tablespoon vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon spicy cayenne
- 1/2 teaspoon salt
- freshly ground black pepper – as desired
- Place drained chickpeas in a large bowl and coat with vinegar and olive oil. Add seasonings and toss to coat.
- Spread out into a parchment-lined baking sheet. Roast on 425ºF for 25-30 minutes, or until crispy and flavorful, but not too blackened.