Roasted chickpeas or garbanzo beans are a delicious protein rich side dish.
I pull this recipe out a lot. Sometimes, I let go of the side dish notion all together and eat these as a snack like popcorn.
The recipe is easy, but requires a little prep time if you're using dried chick peas (like I do). Canned chick peas are your other option.
Here's what you'll need:
1 cup dried or canned chick peas
1 teaspoon balsamic vinegar
2 teaspoons olive oil
half a lemon
a pinch of sea salt and cracked pepper
Here's what to do:
If you're working with dried chick peas, soak your beans in your pan for 2-3 hours. You'll know your peas are ready when they expand to about half their size and are soft, almost rubbery to touch. Once your peas are ready, preheat your oven to 425 degrees, rinse the peas and pour into a baking pan.
If you're working with canned chick peas, preheat your oven to 425 degrees and rinse your peas and pour them into a baking pan.
The peas should form a thin lining along the bottom of the pan.
Sprinkle your pinch of sea slat and cracked pepper on top of the peas and bake for 20 minutes, until golden.
Remove the pan from the oven and add your olive oil and balsamic vinegar. Mix everything together until all of the peas are coated with olive oil, vinegar, salt and pepper.
Before serving, squeeze half of a lemon over the peas and enjoy.