Roasted Chick Peas
1½ C. Chickpeas, Cooked (approximately 1, 15 oz. can)
½ C. Epicurean Honey Ginger Balsamic Vinegar
2 Tsp. Epicurean Lime Extra Virgin Olive Oil
½ Tsp. Epicurean’s Himalayan Pink Sea Salt
¼ Tsp. Black Pepper
Drain and rinse the chickpeas and place them in a large bowl.
Pour the Epicurean Honey Ginger Balsamic Vinegar over the chickpeas and toss to combine.
Cover the chickpeas with plastic wrap and place them in the fridge for at least 2 hours to marinate.
Pre-heat oven to 375 degrees
Line a baking sheet with parchment paper.
Drain the chickpeas and place them back in the large bowl.
Add the Epicurean Lime Extra Virgin Olive Oil & Himalayan Pink Sea Salt, and pepper to the chickpeas and stir until the chickpeas are evenly coated.
Transfer the chickpeas to the prepared baking sheet and spread them into an even layer.
Bake for 25-30 minutes, stirring once after 15 minutes.
Allow to cool slightly and enjoy!
Dried chickpeas over canned are preferred.. The flavor and texture are better. The day before you plan to use them, completely submerge them in water and allow them to soak in the fridge overnight. Then, before you use them, drain the water and rinse the chickpeas. Place the chickpeas into a pot, cover them with fresh water, and bring them to a boil over high heat. Reduce the heat to medium-low and allow to simmer for 15-20 minutes until cooked.