Happy Memorial Day!
Are you kickstarting your summer today? Surrounding yourself with Nature and all things summery?
Yeah, we're not.
Not exactly, anyway.
It's been a very rainy weekend and somewhat on the cool side for this time of year. Which is okay with me because it means all things outdoors are saturated in green and lush and growing like crazy. And I like that. It also means that my Mom and Dad have been sharing in the beautiful bounty of their homegrown cherries and strawberries, and I am most definitely happy about that (thanks, Mom and Dad!). I'm thinking I'm going to stick some of those said cherries and strawberries into some scones. Because scones can only be improved with fresh cherries and strawberries, yes? I'll go ahead and answer for you (because I know you agree anyway) - Yes.
Plus, it hasn't been sweltering like it usually is so that's good.
And it gives me extra time in the kitchen. To make things like salt and vinegar roasted chickpeas. And these awesome chickpeas are stellar at staving off my roaming kitchen forays and keep me from eating lots of doughnuts.
Chickpeas for the win. Again.
Regardless of whether it is or isn't raining in your neck of the woods, these roasted chickpeas are all kinds of good snacking. However, I will forewarn you that the vinegar will make your house smell like Easter-egg making. But that's okay. They are worth it.
Salt & Vinegar Roasted Chickpeas
*based on Oh She Glows' recipe
1. Place chickpeas in a large cooking pot. Cover completely with vinegar. Add a pinch of salt.
2. Bring to a gentle boil and allow it to boil for 2-3 minutes.
3. Turn off the heat, but leave the pot on the burner. Let sit for 20 minutes. Preheat oven to 400 degrees.
4. Carefully drain the chickpeas.
5. Prepare a baking sheet with parchment paper. Pour the chickpeas onto the baking sheet and then drizzle with olive oil. Sprinkle with salt and then stir to combine.
6. Roast the chickpeas for 25-30 minutes, stirring once midway through.
7. During the last 5 minutes of roasting, turn the oven up to 425 degrees.
8. Remove from oven and allow the chickpeas to cool.
Enjoy! And Happy Memorial Day!
Sites I Dig
The Road is Home
The Seed & Plate
Sharon Covert Photography
The Define School
The Noisy Plume
Sarah Gee Photography
Fox & Owl Studio
The Stork and The Beanstalk
Mellow Yellow Photography
A Simple Little Journal
What I've Been Reading
The Girls by Emma Cline
A Land More Kind Than Home by Wiley Cash
Dark Places by Gillian Flynn
Never Broken by Jewel
Hold Still by Sally Mann