Balsamic Roasted Chickpeas

A few years ago now I tried this lovely little restaurant on Dundas West called The Black Hoof. While having drinks at the bar some of us snacked on some delicious roasted chickpeas. I’ve always wanted to make them but it wasn’t till the other day that it finally happened. This recipe combination includes the rich, slightly sweet flavour of balsamic vinegar so there’s no question ill be making these again! Eat them on their own or even sprinkled them in a salad.. I promise you’ll enjoy it!


Balsamic Roasted Chickpeas
  • 1 (19 oz) can chickpeas, drained and rinsed
  • 1½ tbsp extra-virgin olive oil
  • 3 tsp balsamic vinegar
  • ½ tsp dried basil
  • ½ tsp dried rosemary, crushed a little bit
  • ½ tsp salt
  • ¼ tsp dried oregano
  • ¼ tsp dried thyme
  • dash garlic powder
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Combine all ingredients except chickpeas in a medium-sized bowl. Whisk to combine.
  3. Add chickpeas and stir until well coated.
  4. Spread chickpeas evenly on to prepared baking sheet.
  5. Bake for 35-45 minutes, stirring occasionally.
  6. Toss with additional balsamic and salt to taste.


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