dill pickle roasted chickpeas

Are you looking for a delicious healthy snack? Well I have just the thing for you.

Adapted this recipe from Kid Tested Firefighter Approved and it is quite tasty.

It's a two step process, as the chickpeas have to be "pickled" for 12 - 24 hours.

Brine Ingredients:

1/2 cup of cold water

1/2 cup white vinegar

1/4 cup apple cider vinegar

2 - 3 tsp honey

3 cups cooked chickpeas

Note: You need to save the liquid that you get from the cooked chickpeas. If you use canned chickpeas save the canned liquid.

Seasoning Ingredients:

2 tbsp leftover liquid

1/4 cup chopped dill

3 cloves minced garlic

1 tsp coarse sea salt

1/2 tsp mustard powder

1/4 tsp ground coriander

1/8 tsp ground black pepper

1/4 tsp red pepper flakes

Cook chickpeas according to instructions on package. Drain the chickpeas and make sure to save the liquid because you will need it later! Mix all the ingredients for the brine together in an air tight container and place in the fridge for 12 - 24 hours. (We actually had them in the brine for probably a little more than 24 hours) After you have "pickled" your chickpeas drain them but do not rinse off the brine concoction. Preheat the oven to 375 degrees. Mix the chickpeas with the seasoning ingredients to make sure that they are all coated well. Spread them on a baking sheet (with sides, so they don't roll off). Use parchment paper so they don't stick to the baking sheet. Bake for 45 minutes, or until golden brown, and make sure to stir every 15 minutes so they do not burn. Store in an airtight container and prepare for goodness. 

Like seriously, these are tasty little guys... && way better for you than chips or any other processed food.