This is one of those simple, no-hassle dishes that’s perfect for spring. You won't be able to get enough of these Sweet Roasted Chickpeas because they take two minutes to prep and can be enjoyed throughout the entire week atop salads, stir-fries, omelettes and whole grains.
These chickpeas are also really great cold — actually maybe even better cold than warm. Does that sound odd? I made these chickpeas the other day, stuck them in the fridge in a pretty glass container, and used them throughout the week for a vast array of fabulous dishes, from arugula salads to open-faced sandwiches.
And they smell pretty darn good, too. I happen to think this side dish would pair fabulously alongside grilled tofu or fish. Am I right or am I right? Who’s with me here?
- One fifteen-ounce can chickpeas, drained and rinsed
- 1 olive oil
- 1 agave nectar
- 1 balsamic vinegar
- 1/4 cinnamon
- 1/4 chili powder
- 2 finely chopped basil
Preheat oven to 400 degrees.
Gently toss the chickpeas in a bowl with the oil, agave nectar, and vinegar. Season with the cinnamon and chili powder. Place into the oven until golden brown and crispy, about 40 minutes. Transfer to a serving bowl and top with the basil. Enjoy.