Last night for dinner, I decided to try out another recipe I had seen on Pinterest. I am kind of in love with Pinterest. My recipe board alone has 130 pins. I had been really wanting to make Sweet and Salty Roasted Chickpeas, and I finally made them!
- 1 can (14 oz) chickpeas (garbanzo beans), drained
- 2 teaspoons olive oil
- 1 teaspoon cinnamon or your spice(s) of choice
- 1 1/2 teaspoons brown sugar
- 1/4 teaspoon salt
- Place chickpeas on a baking sheet lined with parchment paper or a Silpat.
- Bake at 450 F for 30 minutes. (You didn’t miss anything here. You don’t oil or season them until after they are done. In fact, for an extra healthy treat, try them when they get out of the oven before even adding the oil. They are enjoyable all on their own.)
- Transfer chickpeas to a bowl and mix thoroughly with the rest of the ingredients.
- Enjoy hot, or bring to room temperature and store in an air-tight container. Like popped corn, the chickpeas are never as good the next day. However, they are still quite enjoyable 3-4 days after making them.
I am not sure if I left them in the oven long enough (I started my timer late and only did 23 min instead of 30 to not overcook them), but they tasted great! I tried some right when they came out of the oven without all the spices and loved them. I really like chickpeas. My favorite ones were the chickpeas that were super crunchy. I think next time I’ll actually time it right and leave them in the oven for at least 30 min!
Once the chickpeas were all prepared, I added them to a salad I had fixed up. My base was romaine lettuce with goat cheese, sun-dried tomatoes, blueberries, and balsamic vinegar. The combination of flavors was delicious! The perfect blend of sweet from the berries and the hint of cinnamon and brown sugar of the roasted chickpeas with the savory tomatoes, creamy cheese and salt from the chickpeas. Overall a delightful dinner!
A couple hours later I ate dessert! Like Jess said, we may have indulged in the Lizzy’s ice cream but it was just too good! Then we watched the Olympics!