A simple and easy recipe, Dill Pickle Roasted Chickpeas are a healthy appetizer or snack and perfect for game day or entertaining. Vegan, gluten free, and dairy free. Garbanzo beans are roasted with dill and pickle brine. #roastedchickpeas #veganrecipes #gamedayrecipes #healthyappetizers
Drain and rinse the chickpeas. Place them between two clean towels or paper towels and gently pat dry, removing as much moisture as you can. (If you want to remove the skins, press more firmly to peel many of them off. Leaving the skin on will provide a little extra crunch and fiber - this is a preference decision).
Toss the dried chickpeas with the pickle brine, olive oil, and salt.
Spread the chickpeas out on a silicon baking mat lined baking sheet (or spray tin foil with cooking spray).
Bake for 35-40 minutes until the beans are starting to take on a little color and get dry. Turn off the oven and leave the beans in the oven to continue drying out to your desired crunchiness, checking every 10-15 minutes. (I like mine crunchy and leave them in for 30-40 minutes post-baking).
Put the cooked chickpeas in a small bowl. Add the dill leaf. If the beans are dry, add just a touch of oil or pickle brine for the dill to stick. Toss to coat. Adjust seasoning as desired with additional salt or dill as desired. Let cool outside of a container or bag as any trapped heat will soften the beans again.
If you want the chickpeas extra crunchy, you can cook them at 400F for 30 minutes instead of 350F for 35-40 minutes but watch them closely as they can start to over-darken!Dill weed is dried dill leaves, different from dill seed. While dill seed will work, it is crunchier and larger with a slightly different flavor. Fresh dill also works, simply finely chop the dill and increase the amount to 2 teaspoons. You can get dried dill weed here.