This recipe is inspired by a few different recipes by the Happy Herbivore. I finally had the opportunity to meet her this past weekend and it was great. She's as warm and genuine in person, as she is via the internet. It was a great experience!!
She talked about her favorite recipes, her favorite ingredients and most of all she talked about living plant-based in an imperfect world. Aim for progress, not perfection. That's my mantra too!!
Two ingredients she raved about in her cooking demo and also in her 3rd book Happy Herbivore Abroad are Dijon Mustard and Balsamic Vinegar. This recipe I tried today is inspired by her favorite ingredients and, on a whim, I decided to combine the two together. Also, on a whim, I decided to part of the directions from this recipe for "Honey Roasted Chickpeas". Basically, its a 'on a whim' recipe bastardized from various HH ideas ;)
Prep Time: 30 min
Ingredients (Serves 4-6):
- 2 x 15 oz cans of Chickpeas
- 2-3 tsbp Dijon Mustard
- 2-3 tbsp Balsamic Vinegar
- Salt, to taste
Preheat oven to 375 degrees F. Drain and rinse chickpeas and transfer to a bowl. Add remaining ingredients and give it a good toss. Lightly grease a cookie sheet with cooking spray (spray all over and then use a paper towel to wipe everything off, leaving just a very thin film on). Spread chickpeas in a single layer and roast, uncovered for 15 min. Once the chickpeas are dry, turn oven off and turn broiler on high. Roast chickpeas until dry and crunchy. Make sure to NOT WALK AWAY during this time. The chickpeas will need constant attention, and a few tosses every few minutes to ensure all sides are roasted equally. Once done, remove from oven and allow to cool on cookie sheet. Serve over salads, or eat as a crunchy snack! Yum!!! Although I was a bit skeptical about my choice of ingredients, as usual, HH didn't disappoint me. The flavor was awesome!!! Enjoy!!
|Baked Potato, topped with wilted kale, topped with crunchy chickpeas!|
If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!