Saturday, June 15, 2024
HomeWeight WatchersRuns for Cookies: VEGAN RECIPE REVIEW: Dill Pickle Roasted Chickpeas

Runs for Cookies: VEGAN RECIPE REVIEW: Dill Pickle Roasted Chickpeas


For this overview, I knew I needed to decide on a recipe that referred to as for on a regular basis ingredients–none of the “bizarre” vegan meals I have been hooked on recently 😉

Eli and I are OBSESSED with something that’s dill pickle flavored (together with pickles themselves). Years and years in the past, we bonded over a plate of fried pickles and have been pickle buddies ever since. So each time I see one thing dill pickle flavored, Eli and I simply should attempt it. (They are not vegan, however I used to like Dill Pickle Soup and Dill Pickle Pizza!)

Eli and I each even have an issue with snacking. We snack an excessive amount of and on an excessive amount of junk meals. Since I have been discovering all the advantages of fiber over the previous 12 months, I assumed that making these Dill Pickle Roasted Chickpeas can be a great snacking solution–lots of fiber + dill pickle taste? Sure, please!

The recipe is extremely easy, to the purpose the place I questioned if it even “counted” as a recipe–but like I stated, no unusual elements! And hey–dill pickles.

I am unable to keep in mind the place I first discovered this recipe, however I’d wager my life it was on Pinterest. Regardless, the recipe might be discovered at Three Olives Department. (I will hyperlink to it once more on the finish of the put up.)

First, the elements:

Chickpeas, dill pickle juice (a few tablespoons of brine from a jar of pickles), olive oil, salt, and dried dill weed.

First, you simply preheat the oven to 400 F. The recipe lists 350 F for 35-40 minutes, however there’s a be aware on the recipe that claims if you’d like crispier chickpeas, then you may bake them at 400 F for half-hour as a substitute. I selected to do this.

Then, I put parchment on a big baking sheet. Parchment paper is significantly the BEST invention ever. Till just lately, I had completely no concept simply how properly it really works for baking issues with out having them keep on with the pan. Higher than any silicone mat, foil with any kind of oil/grease, or non-stick pan. I particularly find it irresistible for making tofu! Anyway, I lined a baking sheet with parchment paper.

To arrange the chickpeas for roasting, drain and rinse them. I truly saved the “juice” from the cans (it is the cooking liquid from the beans, referred to as aquafaba, and I solely just lately realized this when making vegan pumpkin pie for Thanksgiving). That is what it seems to be like and the way a lot I obtained from two cans:

I’ve seen it referred to as for in different recipes, however until you wish to open a can of chickpeas to make use of just a bit of the aquafaba, you are out of luck. In vegan cooking, aquafaba is incessantly used to interchange egg whites. So, I poured the aquafaba into an ice dice tray and caught it within the freezer–that method, I can use just a bit at a time each time wanted.

The recipe states you may peel the chickpeas if you happen to like, however leaving the skins on “offers them slightly additional crunch”. I am all about additional crunch, so I left them on.

As soon as I drained and rinsed the chickpeas, I unfold them onto a clear towel to dry off (per the directions on the recipe). I put one other towel on prime after which very gently patted the chickpeas with a view to dry them the perfect I might.

Whereas these are drying, you simply mix the pickle juice, olive oil, and salt in a small mixing bowl.

After about 10 minutes below the towel, the chickpeas regarded comparatively dry to me.

I poured them into the bowl with the pickle juice and tossed them within the dressing, ensuring they have been coated properly. As you may see plenty of the skins fell proper off. I want they got here off that simply once I needed them to!

As soon as they’re coated with the dressing, unfold them out on the ready baking sheet.

I left the skins in there, hoping they’d get tremendous crunchy 😉

I roasted at 400 F for half-hour, per the recipe directions. From there, you’re supposed to show off the oven and simply allow them to sit there to complete drying out, for an additional half-hour or so. First, I took a fast image of what they regarded like after half-hour of roasting:

I slid them again into the oven, then turned the oven off. I put away some laundry and did the dishes whereas I waited, after which after about 30 extra minutes, I pulled them out of the oven once more. They’d positively firmed up some extra.

These have been trying very promising to me! Haha. 

Subsequent, you toss them right into a bowl with the dried dill weed, ensuring the dill coats the chickpeas (that they had simply sufficient oil on them to carry seasoning). They regarded so scrumptious!

I used to be excited to attempt them–even although Eli wasn’t right here to attempt them with me, I needed to take a style.

And I used to be tremendous dissatisfied, sadly. They did not have any taste in any respect, aside from the flavour of chickpeas (which is fairly distinct to me). I added a bunch of salt, hoping that will assist, however they nonetheless did not have any taste.

The feel was okay, however they weren’t as crunchy as they give the impression of being. They nonetheless very a lot resembled a chickpea in texture, simply drier.

Over the past a number of years, I’ve discovered that it’s totally tough for folks to nail the dill pickle taste for meals aside from dill pickles. You’ll be able to’t add pickle juice on the finish, as a result of it is going to make every thing soggy; however the brine isn’t condensed sufficient to make use of only a small quantity in one thing.

Dill pickles are very bold–so whenever you wish to eat dill pickle flavored something, you are anticipating (and hoping!) that it will likely be simply as daring as a dill pickle. Plenty of business merchandise have nailed the flavour (Lay’s potato chips, for instance). I have not had the dill pickle Lay’s since turning into vegan, however I simply googled it–and YES, the dill pickle Lay’s are vegan!

I believe I must check out totally different recipes for dill pickle seasoning till I discover the proper one–and then I can use it to experiment on different meals (like making one thing just like the roasted chickpeas).

I needed to love these a lot, however the taste simply wasn’t there. The entire household agreed.

Nonetheless, if you wish to give them a attempt, possibly you may have higher luck than I! Right here is the hyperlink to the full recipe at Three Olives Department.




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