Even though I may be a little late to the roasted chickpeas party, I’ve lately learned the many benefits that the simple mix of roasted chickpeas and capers can achieve for speedy yet satisfying evening meals.
Quick and satisfying, these roasted chickpeas are perfect for vegan and vegetarian weekday meals. I’m not a vegetarian or vegan by any stretch of the imagination, but I do try to eat less meat and more plant-based sources of protein whenever possible.
Why? Because on weeknights, I don’t have time to make anything fancier than this, and I’m not alone among foodies in that respect.
ANYWAY, the addition of salty capers and a wonderful blend of Mediterranean flavors do wonders for your Thursday meal game with these roasted chickpeas.
For the record, this roasted chickpeas recipe has been my absolute favorite find of the year, and I have made it several times in front of and behind the camera for my own personal consumption. Prepare a large amount because you will want leftovers.
- 30 oz. of chickpeas
- ½ cup of drained large capers
- ¼ cup of olive oil
- 1 tablespoon of dijon mustard
- 2 teaspoons of sugar
- ½ teaspoon of black pepper
- 1/8 teaspoon of ground cumin
- 1/8 teaspoon of paprika
- 1/8 teaspoon of ground coriander
- Turn on the oven to 425 degrees Fahrenheit.
- Prepare two 15-ounce cans of chickpeas by draining and rinsing them. Dry them in one layer on a dish towel. Move to a baking sheet. Include a half cup of drained big capers (more or less to taste).
- Mix together a quarter cup of olive oil, one tablespoon of dijon mustard, two tablespoons of honey, half a teaspoon of ground black pepper, and a pinch of ground coriander, ground cumin, and paprika in a small bowl.
- Toss the chickpeas and capers to coat with the liquid.
- Brown and crisp in a hot oven for 30 minutes, stirring once at the 15-minute mark. The chickpeas become more crunchy after being roasted for a longer period of time. If you ask me, the best combination of crunchy and less-cooked chickpeas is a mixture of the two.