These Mediterranean little powerhouses, Lemon Dill Roasted Chickpeas, are a perfect salad topping, appetizer, or on-the-go snack (or let’s face it just to an all around fun snack for whenever). They won’t last long though, so enjoy them while you can. They are salty and tangy, crunchy and crispy, a perfect combination for your taste buds – and ours!
Now that I’m in my post-orthodontic years, I’m drawn to crunchy snacks more often than not. Also, now that I’m in my post-good metabolism years, I try to opt for snacks that won’t add to my waistline. I can’t remember how I got turned onto roasted chickpeas, but once I tried the first combo, I was hooked. Get ready for these to spring up around here, because we’re on a roll to raid our cupboards for some pantry staples during this time.
This particular recipe features two of my favorite flavors: lemon and dill. The lemon addiction is recent; I discovered it a few summers ago when trying to make summer salads without the standard oil and vinegar or mayonnaise. Dill has always been a favorite, but only in an early summer fresh-picked form. On a whim, I put some in the dehydrator last summer, and, to my surprise, it worked! This recipe makes use of some of that delicately delicious dill.
How do I roast chickpeas?
There are many different variations of how to roast chickpeas. We’ve found the best way to accomplish that crispy crunchy end product is to do the following.
- First, we want to prepare the chickpeas by removing the loose skins, a big help for removing moisture in the cooking process. A sometimes tedious task, but we provide you with some tricks that help to move the process forward quickly.
- Second, prepare your seasonings, in this case lemon and dill.
- Third, you bake them at 425 degrees F for approximately 30-45 minutes. This will accommodate all sorts of chickpeas. Moisture levels will vary depending on different brands of canned chickpeas as well as homemade vs canned. This will impact cooking times, but our range should capture all of this.
- Enjoy and Eat!
- Store in a cool dark place in a loosely covered container if you manage to save any.
How do you remove the skins of a chickpea?
Removing the skins from a chickpea can be a pain in the you know what. Fumbling around with your fingers, slipping right out of your hands, slimy, ick, who has time for this!
Well, a little trick of the trade is to take a kitchen tool we all have (or at least I’m hoping we all have), a dish towel, and put it to good use. Lay it flat on your counter, place the drained and rinsed chickpeas on it, and fold it over. Gently rub the towel with your hands until the skins have loosened, or most of them have – there are some stubborn ones that simply will not release. Then, pick through and pop them in a bowl. If you miss a few, that’s okay. They will turn into little crispy tastes of goodness.
Can you freeze them?
Freezing roasted chickpeas would be great! But unfortunately it would also destroy them. It would draw the moisture out and then make them a soggy mess when you thawed them.
This would defeat the whole purpose of roasting chickpeas in the first place, so you’d end up tossing them. While we’re on the subject, you also should not refrigerate your chickpeas once they have been roasted. You would just store them in a dark cool dry place, in a loosely covered container- or eat them straight away as we recommend.
These roasted chickpeas are incredibly versatile. I’ve put them on salads, eaten them as car snacks (you’ll need a napkin), munched on them as a post-dinner treat, mixed them into a pasta salad (where they didn’t stay crunchy but still tasted great), and sprinkled them over warmed veggies.
Please let us know how you enjoyed these crunchy roasted chickpeas in the comments! Stay well and stay healthy!
Lemon Dill Roasted Chickpeas
- 1 1/2 cups chickpeas, drained and rinsed 15.5 ounce can
- 1/4 cup lemon juice
- 1 teaspoon olive oil extra-virgin
- 1 tablespoon dried dill weed
- 2 teaspoons sea salt
- Preheat your oven to 425 degrees F and prepare a baking sheet with your silpat (alternatively aluminum foil with a light spray is OK).
- Remove as many skins as you can from your chickpeas by rubbing them gently in a dishtowel.
- In a medium bowl, combine the remaining ingredients (lemon juice, oil, dill, and salt), add in chickpeas and coat well. Let marinate for 20 minutes.
- With a slotted spoon, add to the baking sheet and place in the oven for 30-45 minutes, stirring every 10 minutes, until chickpeas are nice and crunchy! Depending on the moisture level of chickpeas this may take longer, but in our experience 45 minutes has been the max.
- Remove promptly and enjoy.
- Storage: Store in a cool dark place in a loosely covered container. We recommend eating them the same day (which shouldn’t be a problem!).