I’m having one of those weeks where I can’t believe it’s only Thursday. Usually, I feel like the weeks fly by, but this one has been really freaking slow. What I would give to transport myself to a sunny, tropical island right now and just lay on the beach for a solid week, reading silly chick lit and drinking fruity cocktails. I need a vacation. And a tan.
I’ve been feeling kind of lazy on the food front recently, although I’m proud that this has translated into simple snacks and meals, and not takeout from the Japanese place across the street. As easy (and delicious) as it would be to order some seaweed salad and miso soup, I have a well-stocked fridge and a pantry with about a year’s worth of dried beans. One can never have too many beans.
Similar to just about every other week, chickpeas have made an appearance most days. I go through phases with foods, but chickpeas seem to be one of the few that I never get sick of eating. And this week, when I was too tired to make hummus (okay, too lazy to wash the food processor), I had an intense craving for baked chickpeas. Simple, no fuss, and minimal dish-washing.
Normally, I would make a batch of BBQ chickpeas, but the BBQ sauce bottle has been sitting in my fridge for months with about a teaspoon of sauce left. I just don’t have the heart to toss it, or the patience to finagle the rest out of the bottle. It’ll likely stay there until my next cleaning rampage, when I’ll decide we have too much clutter and Aaron will come home to find that I’ve “simplified” our entire apartment. What can I say, I like things very “zen.”
Not having enough BBQ sauce turned out to be a good thing, however, because it forced me to reach into the depths of the pantry for a bottle of balsamic vinegar. I let the chickpeas marinate in the vinegar, then drained the excess, tossed them in a little olive oil, salt and pepper, and baked them until they were perfectly crispy.
Tangy and reminiscent of salt and vinegar potato chips, but so much more satisfying. If you have never tried roasted chickpeas before – you must make these.
- 1½ C. Chickpeas, Cooked (approximately 1, 15 oz. can)
- ½ C. Balsamic Vinegar
- 2 Tsp. Olive Oil
- ½ Tsp. Sea Salt
- ¼ Tsp. Black Pepper
- Drain and rinse the chickpeas and place them in a large bowl.
- Pour the balsamic vinegar over the chickpeas and toss to combine.
- Cover the chickpeas with plastic wrap and place them in the fridge for at least 2 hours to marinate.
- Once the chickpeas have soaked in the balsamic vinegar, pre-heat your oven to 375 degrees F.
- Line a baking sheet with parchment paper.
- Drain the chickpeas to remove any extra balsamic vinegar and place them back in the large bowl.
- Add the olive oil, salt, and pepper to the chickpeas and stir until the chickpeas are evenly coated.
- Transfer the chickpeas to the prepared baking sheet and spread them into an even layer.
- Bake for 25-30 minutes, stirring once after 15 minutes.
- Allow to cool slightly and enjoy!