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Dill Pickle Roasted Chickpeas

Crunchy Dill Pickle Roasted Chickpeas for Snack Lovers

Transform canned chickpeas into crunchy dill pickle roasted chickpeas for a healthy snack that's vegan and gluten-free.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Snacks
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chickpeas
  • 2 cans Garbanzo Beans (Chickpeas) Drain and rinse thoroughly
  • 1/2 cup Pickle Brine Adjust based on taste preferences
  • 1 tablespoon Olive Oil Can use other oils
  • 1 teaspoon Salt Adjust to taste
For the Seasoning
  • 1 teaspoon Dried Dill Weed Use 2 teaspoons if using fresh dill

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • large bowl
  • kitchen towel

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (or 400°F for an extra crunchy finish). Prepare your baking sheet with parchment paper.
  2. Drain two cans of garbanzo beans, rinse under cold water, and pat dry.
  3. In a large bowl, combine chickpeas with pickle brine, olive oil, and salt. Toss until evenly coated.
  4. Spread chickpeas in a single layer on the baking sheet and roast for 35–40 minutes, stirring every 10 minutes.
  5. After roasting, turn off the oven but leave chickpeas inside to dry out for a few minutes.
  6. Once cooled, sprinkle dried dill weed on top, toss gently, and serve.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 15gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 200mgPotassium: 300mgFiber: 5gSugar: 1gCalcium: 20mgIron: 2mg

Notes

For optimal crispiness, roast at 400°F and ensure chickpeas are thoroughly dried before roasting.

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