Starting today, I’ll be having some FANTASTIC guest bloggers on Vegan Yack Attack for the month of January and a couple in February! First up, I have Amanda from Pickles & Honey. Amanda’s blog is filled with delicious-looking recipes, beautiful photos and I can’t forget to mention her adorable dogs (Honey & Barley). Though I haven’t met her in person, she just seems like the sweetest chick ever and she is oh-so-talented. Make sure to check her out!
I’m so happy to be guest posting for Jackie! I began reading Vegan Yack Attack shortly after I started my own blog two years ago and I’ve been a big fan of Jackie’s beautiful and delicious, yet totally approachable recipes ever since. I also appreciate a good sense of humor and Jackie’s got that too!
The recipe I’m sharing today began as a sort of happy kitchen accident a couple of summers ago, when I decided I would finally take advantage of our porch and attempt to grow my own little herb garden. I am notoriously bad at growing plants indoors (hence the sad, wilting basil sitting on my windowsill right now), but I had a stroke of luck that summer and ended up with more parsley, chives, and mint – so much mint – than I knew what to do with.
Sidenote: If you’re looking to build your gardening confidence, grow mint. Seriously, even if you forget to water it for weeks at a time (guilty!), it will not die. Also, mojitos.
Mint aside, I tossed the parsley and chives, along with garlic, onion, and the ever-present nutritional yeast into my food processor with some chickpeas to make what is still one of my most favorite recipes ever: Cool Ranch Hummus. Do you remember those Cool Ranch Doritos? Scary ingredients, no nutritional value, but highly addictive. Instead of hummus this time, I went with roasted chickpeas.
Crispy, crunchy, and so much more satisfying than Doritos.
The flavors in this roasted chickpea recipe magically combine to create a much healthier, but equally crave-worthy version of those chips. I probably ate half of them while they were still cooling on the baking sheet, and then I made another batch that same week.
Chickpeas are the best!
Serves: about 3 cups roasted chickpeas
- 3 cups cooked chickpeas
- 2 tablespoons nutritional yeast
- 2 tablespoons extra virgin olive oil
- 1 tablespoons apple cider vinegar
- 1 teaspoon fine sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried dill
- 2 tablespoons fresh chives, thinly sliced
- 1 tablespoon fresh parsley, chopped
- Pre-heat the oven to 350 degrees F.
- Drain and rinse the chickpeas and place them in a large bowl.
- Add the nutritional yeast, olive oil, apple cider vinegar, salt, garlic powder, onion powder, and dried dill to the chickpeas and toss to combine, making sure the chickpeas are evenly coated.
- Line a baking sheet with parchment paper.
- Transfer the chickpeas to the prepared baking sheet and spread them into an even layer.
- Bake for 30-35 minutes, stirring once after 20 minutes.
- Allow to cool slightly, sprinkle with fresh chives and parsley, and enjoy!
Amanda is a vegan food and lifestyle blogger who recently quit her 9-5, moved from Boston to San Francisco and then back again, and left safe, but stagnant to pursue what she loves – writing, specifically about healthy food, with a heavy emphasis on dessert. She is excited to be working towards her Culinary Nutrition Expert Certification with Meghan Telpner this Spring and looks forward to sharing what she learns along the way. Amanda lives in the city with her husband / Pickles & Honey photographer, Aaron, as well as two crazy and adorable puggles, Honey and Barley. You can follow Pickles & Honey (and the puggles) on Instagram, Pinterest, and Twitter.