Vegan Oven-Roasted Dill Chickpeas

My two favorite type of snacks are something crunchy and chocolaty.  This recipe doesn't cover the chocolate part, but it does have the crunch.

Roasted chickpeas are great as a snack of course, but also tossed into salads as replacements for croutons, and as an unexpected garnish in a bowl of veggie chili.

These chickpeas are also the perfect snack to pack for road trips or to bring on a leisurely hike.


One 15oz pouch of organic chickpeas, drained and rinsed (I use FIG Food Brand)
1 tablespoon organic extra virgin olive oil
2 tablespoons dill seasoning (recipe below)


Pre-heat oven to 425 degrees.

Line a baking sheet with unbleached parchment paper, set aside.

In a small bowl combine, 2 tablespoons organic dried parsley, 2 tablespoons organic dried dill, 2 tablespoons organic garlic powder, 2 tablespoons organic onion powder, 1 teaspoon organic black pepper, and 1 teaspoon sea salt.

In a large bowl, place chickpeas and combine with the olive oil, add dill seasoning and mix thoroughly.

Spread chickpeas onto the lined baking sheet, roast for 35-40 minutes.  Every 15 minutes using a wooden spoon, spread around the chickpeas so they roast evenly.

No comments:

Post a Comment

copyright © 2014. all rights reserved. designed by

grid layout coding by