BBQ Roasted Chickpeas // Wit & Vinegar

Look how nail painting emoji I’m being with a BBQ theme in October. I feel totally fine because truth is it still still feels like a perfect toaster here in Southern California and truth is I couldn’t not share this recipe from Jessica’s new book.

I’m showing up fashionably late to the party because Jessica’s book came out a few weeks ago but it’s fine because I’ve got these chickpeas and a copy for you to win! Plus maybe I just needed to make sure I looked extra good in my party dress.

BBQ Roasted Chickpeas // Wit & Vinegar

This book is everything you’d expect from Jessica. It’s funny, bright, semi trashed up and it feels like I’m sitting there talking with her drinking some sparkly ass drinks. It’s fabulous. I do this nerdy freak thing when I get new cookbooks or magazines where I post it note all the recipes I want to make asap. Those up there were just noting the recipes I could make and shoot for you guys.

Obviously there’s more now.

BBQ Roasted Chickpeas // Wit & Vinegar

Now we can move on to what I’m calling faux-rn nuts because I can, plus that shit was big in middle school and it’s all I could think about while eating these. Camp BBQ/Ranch/Nacho Cheese if I was feeling good that day.

These chickpeas are crunchy and addictive and a little spicy, like me, and there’s bonus points for the little bit of leftover spice mix that I want to maybe throw on some tater tots. Sexy, sexy that’s all I do.

If you want to enter to win a copy of Seriously Delish leave a comment below with the middle school junk food snack that your life depended on that maybe we need to try and make at home. Winner will be chosen at random, giveaway’s only open to US residents, and you have until Friday!   Congrats to Bobbye!

BBQ Roasted Chickpeas

from Seriously Delish

Makes 1 1/2 cups

1 T smoked paprika

1 T onion powder

1 1/2 t brown sugar

1 1/2 t garlic salt (use actual garlic salt, don’t try and doctor your own)

1/2 t chili powder

1/2 t black pepper

1 14oz can chickpeas, drained, rinsed, and patted dry with a paper towel.

1 T olive oil


Preheat the oven to 425

Whisk together all the spices in a small bowl.

Remove any loose skins from the chickpeas and toss with olive oil in a medium size bowl. Toss with 2 T (about half) of the seasoning and spread out on a parchment lined baking sheet. Try to make sure nobody’s too friendly, the more space between the chickpeas the crunchier the end result.

Roast for 15 min, shimmy with a spatula, roast for another 15 – 20 min. If you had a larger baking sheet where there was enough room then 15 should be fine but if everyone’s a little closer then go for 20.

Let chickpeas cool completely and taste for seasoning. I didn’t need to add any more but that’s my preference. Safe the rest for another batch or use on steak fries, popcorn, your face, etc.


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