This is one of those simple, no hassle dishes that’s perfect for Spring. I can’t get enough of this warm weather and I’m looking forward to daylight savings time already.
My clients can’t get enough of these Sweet Roasted Chickpeas right now- but perhaps that’s only because they take 2 minutes to prep and can be enjoyed throughout the entire week atop salads, stir-fries, omelets and whole grains.
These chickpeas are also really great cold- actually maybe even better cold than warm. Does that sound odd? I made these chickpeas the other day, stuck ‘em in the fridge in a pretty glass container and used them throughout the week for a vast array of fabulous dishes from arugula salads to open-faced sandwiches.
Normally, I’m not a huge chickpea fan as I haven’t been able to digest beans since I got sick last year but since cooking with Kirstin I just had to pick some up from the store this week because, well, look at how pretty they are.
And they smell pretty darn good, too.
But, like I was saying, I’m not a chickpea ‘regular’ – I guess you could say. My clients on the other hand, are a different story- they’ve been asking for my roasted chickpeas every week since I first introduced them back in the Fall.
When you roast ‘em up and toss them with this simple seasoning along with olive oil, agave nectar and balsamic vinegar? Well, yes ma’am I think I shall dig in.
I happen to think this side dish would pair fabulously alongside grilled tofu or fish.
Am I right or am I right?
Who’s with me here?
Sweet Roasted Chickpeas
Gluten-Free and Vegan
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1 Tbsp. olive oil
- 1 tsp. agave nectar
- 1 tsp. balsamic vinegar
- 1/4 tsp. cinnamon
- 1/4 tsp. chili powder
- 2 Tbsp. fresh basil, finely chopped
- Preheat oven to 400 degrees F.
- Gently toss chickpeas in a bowl with oil, agave nectar and vinegar. Sprinkle with cinnamon and chili powder.
- Place into the oven for 40 minutes or until golden brown and crispy.
- Transfer to a serving bowl; sprinkle with fresh basil.