My daughters are both in nut-free classrooms this year. This means that while I believe nuts make a great snack (for those not allergic), most days I pack fruit or veggies and dip, sometimes with pretzels or popcorn, for their snacks. I wanted to find another savory snack that could really satisfy though.
Over the summer we had came across the wonder that is dill pickle flavored potato chips while on a road trip. While potato chips are not something I buy at home, on vacation we decided to sample them. I believe a healthy diet makes room for the occasional splurge! Plus, to be real, I might have had a mutiny on my hands if I'd said no. We have some real pickle lovers in my house.
Not surprisingly, we all loved the dill pickle potato chips and ever since then I'd been wanting to make a snack like that at home. Minus the deep frying. When I got the idea of combining roasted chickpeas with dill pickle seasoning, I searched around online to see if anyone had done it. I did find a few recipes, but there was one problem: too many ingredients for this busy mom! If this was going to be a snack I make with any frequency, it had to be EASY.
In the past, I had put fresh cucumbers into the jar of pickle brine after we'd eaten the gourmet pickles we'd splurged on at the farmer's market. I had made "quick" pickles by simply reusing the brine and letting the cucumbers soak in it in the fridge for day or two, before we polished them off. (I told you we liked pickles!)
So I decided to try and do the same with the chickpeas. I'd cut out a bunch of ingredients, time and effort and just pour them in the jar and stick it back in the fridge for a day or two. And voila! It worked. 5 ingredient dill pickle roasted chickpeas are the result.
These are a satisfying savory snack, that also happens to be a great source of protein, to keep hungry bellies full longer. Oil-free, gluten-free, nut-free, but FULL of flavor.
Start with these two
simple ingredients -->
Add garlic, dill & salt.
Roast & Enjoy!
5 Ingredient Dill Pickle Roasted Chickpeas
Serves 7 (1/4 cup servings)
28 oz. can chickpeas (or 3 cups), drained, but not rinsed
25 oz. jar of pickles (brine only, no pickles)
3/4 tsp fine sea salt
1/2 tsp dried dill
1 tsp garlic powder
First, eat all the pickles. Just kidding, you have probably already done this! Before you toss the brine, pour the drained chickpeas into the jar, put the lid back on and stick it back in the fridge.
Between 24 and 48 hours later, preheat the oven to 350 degrees and take the chickpeas out of the fridge.
Drain the chickpeas and mix with the salt, dill and garlic in a bowl. Toss gently to cover the chickpeas evenly with the seasonings.
Line a baking sheet with parchment paper and spread the chickpeas out evenly.
Roast the chickpeas in the oven for 45-50 minutes. Open the oven and shake the pan a bit every 20 minutes if you can. They will be done when they are crunchy and roll around easily on the pan. Go ahead and taste a couple to make sure they are done enough for your liking!
Allow to cool completely before storing in a sealed container. These taste best the first day, especially if you live in a humid climate, but will last longer in a dry place.
UPDATE: Sadly, my kids say these lose their crunch by lunchtime. They will have to remain an in home snack. My quest for new, healthy, interesting school snacks continues!