Well, maybe not the world…but definitely Facebook, the news and my relatives that live just outside of Indianapolis.
But don’t ask me who is playing. I couldn’t begin to tell you.
Let’s make a list of things that I know about football, shall we?
– It lasts forever.
– You’ve got 4 something-or-others (downs?) to go some distance (10 yards?). I think.
– One time in college I managed to get in the middle of the football team in line at the cafeteria and my life flashed before my eyes. I was terrified.
– It is a great excuse to eat.
I’m going to go on the strength of that last one to keep you with me here. You see, even if I know basically nothing about football, that doesn’t mean I can’t share with you a perfect game-day snack recipe.
Not that that happened or anything.
The salt and vinegar flavor combo here is not as strong as it would be in, say, a bag of potato chips (although salt and vinegar potato chips are one of my favorite things), so if you are looking for something with a little vinegar tang that won’t completely clear out your sinuses, this might just be the snack for you.
Make them for the big game. Or just make them for a night of regular old TV watching. Whatever. Just make them.
Update: Click the button below to find some “skinny” Super Bowl snacks, brought together by Kelly from the awesome Eat Yourself Skinny!
- 1 pound dried chickpeas
- ¼ cup red wine vinegar
- 1½ teaspoons kosher salt
- 1 teaspoon dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
- 2 teaspoons malt vinegar*
- In a bowl, cover chickpeas with 2-3 inches of water. Allow to soak overnight.
- Preheat oven to 400 degrees.
- Drain chickpeas and return to bowl. In a small, lidded container, shake together the red wine vinegar, 1 teaspoon of the kosher salt, dijon mustard and lemon juice. Add the olive oil and shake again to combine. Add vinegar mixture to chickpeas and toss to coat. (I used a lidded bowl for this to avoid making a gigantic mess.)
- Spread chickpeas out onto a half sheet pan. Roast for 60-65 minutes, stirring every 15 minutes, or until chickpeas are a dark golden color and are crunchy.
- Return chickpeas to the bowl. Add the remaining ½ teaspoon of salt and 2 teaspoons of malt vinegar. Toss to coat; return chickpeas to sheet pan and allow to cool. Store in a zip-top bag or lidded container.