Dill Pickle Roasted Chickpeas
My youngest son loves dill pickles- like, really really loves them, so after a lot of tinkering I ended up with the following combination of oil/brine and spices for a crunchy roasted chickpea with a nice dill pickle tang.
Dill Pickle Roasted Chickpeas
Dill pickle spiked crunchy chickpeas- in the air fryer
Equipment
- Air Fryer
Ingredients
- 1 can Chickpeas- 540 ml washed and dried
- 3 Tbsp Dill pickle Brine
- 1 Tbsp Olive Oil
- 3/4 tsp Dried dill
- 1/4 tsp Salt
- 1/4 tsp Garlic powder
Instructions
- Dry the chickpeas either with a paper towel or leave in the colander for a few minutes to drip after rinsing.
- Toss them into the air fryer for a few minutes to remove the extra moisture.
- While the chickpeas are drying mix together the dill pickle brine, oil and spices
- Toss the dried chickpeas in the mixture and put back in the air fryer at 400 degrees for 15-18 minutes. Check regularly for crispiness.
Notes
Alternatively, you can bake the chickpeas in the oven.
Bake at 425 for around 20 minutes.
If you’d like to use them as a crunchy add-on to a salad or soup, I like to turn off the oven and let them sit for an extra 10 minutes or so.