Pickle Dust Roasted Chickpeas Crunch (Print Version)

Crispy chickpeas tossed with tangy dill seasoning deliver a crunchy, flavor-packed, vegan and gluten-free snack.

# Components:

→ Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil

→ Pickle Dust Seasoning

03 - 1 1/2 teaspoons dried dill weed
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon ground mustard seed
07 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon ground black pepper
10 - 1/2 teaspoon fine sea salt
11 - 1 teaspoon dried parsley (optional)
12 - 1 tablespoon apple cider vinegar powder

# Directions:

01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Thoroughly pat the drained chickpeas dry using a clean kitchen towel or paper towels. Ensure maximum moisture removal for optimal crispiness.
03 - In a mixing bowl, toss the dried chickpeas with olive oil until they are evenly coated.
04 - Spread the oil-coated chickpeas in a single layer on the prepared baking sheet.
05 - Roast for 30–35 minutes, agitating the pan or stirring the chickpeas every 10 minutes, until they achieve a golden hue and a crunchy texture.
06 - While the chickpeas are roasting, combine all the Pickle Dust Seasoning ingredients in a small bowl and stir thoroughly.
07 - Remove the hot chickpeas from the oven. Immediately transfer them to a bowl and toss them with the prepared pickle dust seasoning until uniformly coated.
08 - Allow the seasoned chickpeas to cool completely to enhance their crispiness before serving.

# Expert Advice:

01 -
  • Ready in under an hour using simple pantry ingredients
  • Perfect protein rich alternative to processed snacks
  • Customizable spice levels for any palate
  • Naturally vegan and gluten free for everyone to enjoy
02 -
  • High in protein and fiber making them nutritionally superior to most packaged snacks
  • Contains no artificial ingredients or preservatives
  • Perfect for meal prep as they store well for several days
03 -
  • Always start with completely dry chickpeas for maximum crunch. Any moisture will create steam during roasting, resulting in a less crispy final product.
  • The chickpeas will continue to crisp up as they cool, so don't worry if they seem slightly soft when first removed from the oven.
  • If you cannot find apple cider vinegar powder, try using a small spritz of actual vinegar on the hot chickpeas before applying the seasoning mix. Just be very sparing to avoid sogginess.

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