Dill Pickle Roasted Chickpeas

• servings: 1 serving
• total time: 1 hour 10 minutes

Ingredients

30 ounces garbanzo beans (chickpeas, two 15 ounce cans)

2 Tablespoons pickle brine (juice from a pickle jar)

1 Tablespoon olive oil

1/2 teaspoon salt

1 teaspoon dried dill weed (see note)

Directions

Preheat oven to 350°F.

Drain Beans

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 Beans

Toss the dried chickpeas with the pickle brine, olive oil, and salt.

Dump

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.

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).

Season

Put the cooked chickpeas in a small bowl. Add the dried dill weed. 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.

Nutrition

• Serving Size: 1 batch
• Calories: 1527 kcal
• Total Fat: 36 g
• Saturated Fat: 4 g
• Sodium: 1666 mg
• Total Carbohydrate: 235 g
• Dietary Fiber: 65 g
• Total Sugars: 41 g
• Protein: 75 g