Crunchy Truffled Chickpeas
The holidays are upon us, and entertaining season is on in full force. We're here to arm you with a killer recipe to replace that boring bowl of canned nuts that you always used to put out when unexpected guests stopped by. These truffled chickpeas can be batch roasted, stored in an airtight container and poured into a bowl at a moment's notice when those unexpected neighbors pop over to say hello.
The truffle in these chickpeas is a bold and somewhat overpowering flavor profile, so pairing them with a full-bodied wine that can stand up against it, like Prophecy Pinot Noir, is important.
A handful of truffled chickpeas, a glass of luscious Pinot Noir, good friends around your table — that's holiday perfection.
Brought to you by our friends at Prophecy Wines
- 2 cans chickpeas
- 1 tablespoon olive oil
- 2 bay leaves
- 1 tablespoon truffle oil
- 1 teaspoon kosher salt
- 1 teaspoon truffle salt
- Preheat the oven to 400°F.
- Drain the chickpeas and place in a large bowl. Toss with olive oil, truffle oil and kosher salt. Spread evenly on a baking sheet with bay leaves.
- Roast for 60 to 65 minutes, tossing every 20 minutes.
- Toss chickpeas with truffle salt and allow to cool while spread out completely on a baking sheet. Enjoy immediately or store in an airtight container for several days.