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.
------Advertisement-----
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.
Toss with other roasted veggies for variety, incorporate into simple pasta with sautéed greens, or use as the foundation of a mason jar salad for on-the-go eating.
------Advertisement-----
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.
------Advertisement-----
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.
INGREDIENTS:
- 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
INSTRUCTIONS:
- 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.