Salt, vinegar and lemon zest roasted chickpeas: Detox recipe 9 of 21May 1, 2012
If you’re like me, healthy eating often goes down the tubes when you are confronted with a snacking situation. Lately I’ve been eating lunch around 3pm when my son is napping. That means at around 2pm I’m hunting around for something to tide me over.
I’m grateful to this detox for keeping me accountable during these snacky hours of the day! Instead of cookies or crackers I’m going for things like brown rice cakes, fruit, veggie sticks – and roasted chickpeas. Oh yes.
I’ve wanted to try roasted chickpeas for like…years now. When I finally made them a few weeks ago I was disappointed. They were really bland and dry! Hmmm.
Tried another recipe and had similar results.
Finally I found a recipe for salt and vinegar chickpeas and it hit me – these puppies need some serious flavor to come alive! Here is my rendition, which are a little easier than the original and I’ve added even more flavor. I loved them so much I scarfed ‘em down immediately. Maybe double your batch.
Salt, vinegar and lemon zest roasted chickpeas
2 cups cooked chickpeas
1 cup apple cider vinegar
Zest of 1 lemon
2 tsp. olive oil
generous salt and pepper
Soak chickpeas in a shallow bowl with vinegar for at least an hour (flavor gets more intense the longer you soak ‘em). Drain and place in baking dish or cookie sheet. Add lemon zest, oil, salt and pepper. Shake the pan or use your hands to mix well. Try to get all the chickpeas on a single layer. Bake at 400F for about 45 minutes, shaking the pan once or twice to flip ‘em over. They should be quite crisp when they’re done, and for some reason mine were shiny! Pretty. Serve cooled to room temperature.