DILL PICKLE ROASTED CHICKPEAS

Ingredients

• ​4 cans (19 oz/540 mL each) chickpeas, rinsed and drained
• 3 tbsp canola oil or grapeseed oil
• 3 tbsp fresh lime juice
• 4 tsp grated lime peel
• 2 tbsp Dill Pickle Seasoning

Directions

1. Preheat oven to 400°F.
2. Spread chickpeas in a single layer in two large rimmed baking sheets.
3. Bake for 40 minutes, stirring chickpeas and switching pan position after 20 minutes.
4. Combine oil, lime juice and lime peel in a large heatproof bowl.
5. Transfer hot chickpeas to oil mixture and toss to coat.
6. Spread chickpea mixture in a single layer in same pans.
7. Continue baking for 15 minutes.
8. Turn oven off.
9. Transfer hot chickpeas to same heatproof bowl. Add Dill Pickle Seasoning and toss to coat.
10. Spread chickpea mixture in a single layer in same pans.
11. Return pans to turned-off oven. Let chickpeas stand in oven with door closed for 1 hour or until crunchy.
12. Cool completely in pans on racks.
13. Store in an airtight container in a cool dry place for up to 1 week or freeze for up to 1 month.

Ingredients

• 1 tbsp kosher salt
• 1 tbsp coriander seed
• 1/4 tsp mustard seed
• 1/4 tsp dill weed
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Yield: Makes about 3 tbsp.

Directions

1. Grind salt, coriander seed, mustard seed and dill in a coffee grinder until blended.
2. Add garlic powder and onion powder; grind, using an on/off motion, to combine.