Crunchy chickpeas with tangy dill and spice, perfect for snacking. Vegan, gluten-free, and delightfully zesty.
# Components:
→ Chickpeas
01 - 2 cans (15 ounce each) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
→ Dill Pickle Dust Seasoning
03 - 2 tablespoons dried dill weed
04 - 2 teaspoons garlic powder
05 - 2 teaspoons onion powder
06 - 1 teaspoon fine sea salt
07 - 1 teaspoon ground coriander
08 - 1 teaspoon mustard powder
09 - 1 teaspoon white vinegar powder (optional)
10 - ½ teaspoon ground black pepper
11 - Zest of 1 lemon
# Directions:
01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Drain, rinse, and vigorously pat dry the chickpeas using a clean kitchen towel. Remove any loose skins to enhance crispiness.
03 - Transfer the dried chickpeas to a large mixing bowl. Drizzle with olive oil and toss until evenly coated.
04 - Spread the oiled chickpeas in a single, even layer on the prepared baking sheet.
05 - Roast for 30–35 minutes, shaking the pan every 10 minutes, until the chickpeas are golden brown and crispy.
06 - While the chickpeas are roasting, combine all the dill pickle dust seasoning ingredients in a small bowl and mix thoroughly.
07 - Remove the roasted chickpeas from the oven and immediately toss them with the dill pickle dust seasoning while they are still hot. Ensure a uniform coating.
08 - Allow the seasoned chickpeas to cool for 10 minutes to maximize their crispiness before serving.
