July 26, 2017
I have a confession to make. Up until a few years ago, I HATED chickpeas. (Also known as garbanzo beans, which was the name by which I knew them during my decades long boycott.) I remember my mom used to buy a five bean salad from the grocery store deli that included chickpeas and I couldn’t even choke it down. I’ve written before about how I’ve since conditioned myself to love legumes. And out of this super nutritious food category chickpeas are at the top of my list. Can we just talk about how versatile they are for a second?
Cold in a salad.
Blended into hummus?
Ground up and used as flour?
Mashed and mixed with veggies and Vegenaise, then put on bread for a chickpea salad sandwich?
And how about how good they are for you?
Are they high in fibre?
– Why yes they are!
Filled with vitamins and minerals such as iron, potassium and vitamin B6?
Do they lower cholesterol and reduce inflammation?
– You betcha!
Contain 24 percent of your daily required protein in 1 cup?
So, yeah. I love chickpeas. Like, a lot.
Which is why I just had to share my “world famous” Baked Balsamic Chickpeas recipe. (Okay, so I’m the only one who refers to them as world famous. What can I say? I’m proud of these tasty little morsels.) Keeping in line with the overall versatility of chickpeas, this baked chickpeas recipe can be eaten in so many different ways. Warm out of the oven. As a cold snack. In salad. In pasta. With rice. Or, my current favourite, on a plate next to mashed potatoes, veggies and drizzled with vegan gravy. Let’s say it all together now… Yuuuuummmm.
If you love chickpeas as much as I do, then you’ll love this recipe. Don’t love them, but willing to give them a try? Try this. If you hate them like I used to, then you are the one who needs to try this recipe most. And if you still hate them afterwards, then… well… I don’t know what to say other than an eight year old once told me through a mouthful of these bad boys that they taste “exactly like bread.” I don’t know if I agree, but I do agree they are delicious.
Baked Balsamic Chickpeas
Prep Time: 5 minutes / Cook Time: 15 minutes / Total Time: 20 minutes / Serves: 4
Cuisine: North American / Description: Baked Chickpeas / Dietary Info: Dairy Free, Meat Free, Sugar Free
– 4 cups cooked chickpeas
– 2 tbsp balsamic vinegar
– 1 garlic clove, minced (or 1 tsp garlic powder)
– salt and pepper to taste
1. Pre-heat the oven to 425F.
2. The secret to sealing in the flavour is to sauté the chickpeas in the balsamic vinegar and spices before baking them. I like to turn the heat up to medium-high and then sear them until all the liquid is soaked up and they start to brown.
3. Transfer sautéd chickpeas to a baking sheet. Bake for 10-15 minutes, stirring once throughout.
Chickpeas – love ’em or hate ’em? If you love them, what’s your favourite way to eat them? If you hate them, I can’t judge. I’ve been there. But at least try this recipe and see if I can change your mind. Then comment to help make my self-bestowed “world famous” title become reality. Don’t forget to subscribe for more recipes as well as posts on architecture, interior design, DIY projects, sustainability, gardening, home decor and healthy eating.
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