Friday, January 10, 2014

Dill Pickle Roasted Chickpeas

We buy #10 cans of chickpeas at Costco to have on hand, and this morning I opened one.  Now, I normally cook my own chickpeas from scratch, but sometimes, it's nice to open a can and just go to town cooking without having to dirty up my pressure cooker.

The #10 can can has around 16 cups of cooked chickpeas, so you can bet that I've been using them in various recipes.  I made hummus, created a new 4 Ingredient Burger which I will share later.

The Boyfriend came home with some of the best store bought pickles the other day, and I knew immediately I would be re-using the brine.  (Daikon Pickle anyone?) 

I decided to roast the chickpeas in pickle brine. Yum! 

Dill Pickle Roasted Chickpeas: 
Pre-heat oven to 400
  • 4 cups cooked chickpeas
  • 1 1/4 cups pickle brine
  • 1/4 cup white vinegar
  • 1 tbsp fresh dill
  • Pepper to taste

  1. In a large skillet, add the chickpeas, brine and vinegar.  Bring to a boil for 3 minutes. Drain and reserve liquid for another use.  
  2. Spray a cookie sheet with cooking spray and arrange chickpeas in a single layer (I used 2 sheets so they had a lot of room between them to crisp up)
  3. Bake for 45 minutes, shaking halfway through and rotating pans.
  4. Stir in fresh dill and pepper 


  1. This sounds so good!

  2. I am so making this!

  3. They sound good, but oh, the sodium content!