janet @ the taste space

Roasted Balsamic Chickpeas + Plant-Powered Families Cookbook Giveaway

In Book Review, Sides on May 22, 2015 at 6:43 AM

Dreena's Roasted Balsamic Chickpeas

In addition to not (almost) blogging, you know what else I have not been doing?

Exercise. Going to the gym.

It has been over 2 months since I have stepped into my gym. For years, I was a morning gym-goer, opting to wake up early and work out before heading to work. After I moved back from Texas, I switched it up to go after work. I knew it was a recipe for disaster, but it worked out well during the winter. In due time, I think I will meander back to the gym but enjoying this relaxed phase to the max.

Dreena's Roasted Balsamic Chickpeas

I have slowly ramped up my digestive system back up to its mostly normal high-fiber self, and spent this weekend making (and eating) all the chickpeas. One of the easiest ways to eat chickpeas (after hummus, of course), is to roast them. I really liked these salt and vinegar roasted chickpeas, and this batch was a tangy balsamic version with a touch of maple. They roasted up, shrinking in size, but gained a savoury outer crust. Snack on them as they are, or add them to your next salad.

Plant-Powered Families review + giveaway

The recipe is from Dreena Burton’s latest cookbook. No stranger to her lovely recipes (Black Bean and Sweet Potato Stew, Lemon Mediterranean Lentil Salad, Moroccan Vegetable Phyllo Rolls, and Orange Red Lentil Soup with Coriander and Star Anise), her latest cookbook is focused on family-friendly recipes, catering to the (oftentimes) picky requests of children. She said these chickpeas were often requested by her children, and I could see why.

Dreena's Roasted Balsamic Chickpeas

This is undoubtedly her prettiest cookbook yet with all photographs by Nicole Axworthy (you can see her favourite recipes form the cookbook here and her photo of the chickpea nibbles at the bottom of the post). Indeed, the recipes span the entire day with breakfast recipes like Almond Zen Granola, Savory Chickpea Omelets and Pumpkin Snackles. Lunch options include salads with tofu feta, “magical” applesauce vinaigrette, mild cheesy dip and the simplest marinated baked tofu I still want to make myself. Dinner themed recipes include soups/stews like Pumpkin Lentil Soup and Apple Lentil Dal, pizzas/pasta including Polenta Pizza Crust and Hummus Tortilla Pizzas, and Burgers/etc such as Sneaky Chickpea Burgers. Like her previous books, dessert is not forgotten with puddings, creams, sauces, cookies, bars, energy bites, frozen treats, cakes and fruit-based desserts all represented.

Dreena's Roasted Balsamic Chickpeas

All of her recipes use plant-based whole foods as ingredients. She has tried to make them more nut-free, a common problem when feeding children going to school. As someone who owns a few of Dreena’s cookbooks, I feel like it is only fair to mention that this is an oil-free cookbook (not necessarily low-fat) and you may recognize some recipes from her previous cookbooks. Some are the same (ie, the umami burgers and blondies from Plant-Powered 15) and other recipes seem similar but have been modified to accommodate nut-free options (ie, her Nicer Krispie Squares) or oil-free options (ie, her Sniffle Lentil Soup). There are definitely new recipes, too, which are true to her signature kid-friendly style.

Dreena's Roasted Balsamic Chickpeas (aka Chickpea Nibbles)

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the book, please leave a comment below telling me which vegan food your family loves to eat the most. The winners will be selected at random on June 5, 2015. Good luck!

Recipes from Plant-Powered Families spotted elsewhere:

Artichoke and Spinach Dip

Artichoke Sunflower Burgers


Best Banana Bread (or Muffins)

Blueberry Lassy Muffins

Cheesy Caesar Dressing

Cinnamon French Toast

Crazy Brownies

Creamy Artichoke Spinach Dip

Creamy Vegan Fettuccine

Double Chocolate Orange Banana Muffins


Mild Cheesy Dip

No-Bake Granola Bars

Peanut Butter Pudding with Berrylicious Swirl

Polenta Pizza Crust

Pumpkin Seed and Chocolate Chip Oatmeal Breakfast Bars

Red Lentil Hummus

Saucy BBQ Chickpeas and Green Beans

Smoky Bean Chili

Sneaky Chickpea Burgers

Sticky Almond Blondies


Ultimate Teriyaki Stir-Fry

Umami Almond, Quinoa and Sun-Dried Tomato Burgers

White Bean Guacamole

PS. I am sharing this with No Waste Food Challenge and Bookmarked Recipes.

PPS. There is still time to enter this giveaway for Crave Eat Heal here.

Dreena’s Roasted Balsamic Chickpeas (aka Chickpea Nibbles)
Reprinted, with permission, from Plant-Powered Families

Dreena’s note: After creating my Tamari Roasted Chickpeas in Eat, Drink & Be Vegan, I began experimenting with faster, larger batches. I regularly make double or triple batches every week—often twice a week. That original roasted chickpeas recipe became a go-to for many readers, and I think you’ll love these simple, tasty versions too!

Basic Marinade:

2 cans (14 oz) chickpeas
2 tablespoons balsamic vinegar
1 1/2 tablespoons tamari or coconut aminos
1–1 1/2 teaspoons pure maple syrup

Ketchup-y Marinade:

2 cans (14 oz) chickpeas
1 tablespoon balsamic vinegar
1 tablespoon tamari or coconut aminos
2–2 1/2 tablespoons natural ketchup

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. On the baking sheet, add all ingredients for either the basic or the ketchup-y marinade. Toss through to combine.

3. Bake for 20–25 minutes, tossing chickpeas once or twice during baking, until the marinade is almost absorbed. Remove chickpeas from the oven while still a little moist. (These are meant to still be tender, not crunchy.) Serve warm for appetizers or at room temperature for snacks.

Serving Suggestions: These chickpeas make a sensational topper for salads, pasta dishes, soups, and stir-fries. Also, leftovers can be lightly mashed with condiments for a sandwich spread, or whizzed in a mini food processor with lemon juice, garlic, and tahini for a chunkier hummus!

Idea: Try adding 1 teaspoon finely chopped fresh thyme, oregano, or rosemary.

Makes about 3½ cups.

  1. Sounds like a great cookbook! Thanks for hosting the giveaway. We eat lots of beans, sweet potatoes, nuts/seeds, potatoes. This new flavoring for chick peas sounds great, I can’t wait to try it for my boys.

  2. Lentils! And chickpeas! Any way I love them.

  3. Probably lasagna or tacos. Thanks for offering the giveaway, Janet!

  4. I love lentil soup. I make a big batch in my instant pot a couple times a month.

  5. Going through the recipes of a new cookbook is always fun! We eat almost-vegan here and we especially love sweet potatoes. We make 4-5 pounds of them, roasting until they start to caramelize. Then we incorporate them into different dishes and even desserts for the rest of the week.

  6. I love nutritional yeast for vegan dishes! mmm 🙂 Cookbook looks great!

  7. Oh I would have made these…I made some ‘plain’ roasted ones yesterday – still good, but these sound even better:) Plus I made a mocha – sugar free marshmellow fluff with the chickpea brine – super yummy:)

  8. My family loves black bean dip!

  9. We live chickpeas. And I have a recipe for vegan samosas that the family loves.
    Your roasted chickpeas look amazing!

  10. Greens, all the time. Thanks for the giveaway!

  11. Our family eats a LOT of quinoa and also beans. Salads, pilafs, stir fries, soup, burgers, chili, enchiladas – all delicious and vegan. I love Dreena Burton’s recipes. She’s brilliant and a fellow Canadian.

  12. Lentils and chickpeas!!! Any way. I love them so much.

  13. We love tofu as it’s super versatile!

  14. Everything we eat is vegan, it’s hard to choose one favorite! I will say, farro is my absolute favorite grain and I eat it a LOT! Thanks for the giveaway. I love Dreena’s recipes.

  15. My family and I are eating waaay more veggie/vegan recently and I would enjoy a copy of a kid-friendly recipe book in that line. Thanks for hosting and creating awareness of this book.

  16. Our favorite meal is veggie tacos.

  17. tacos all the way! these chickpeas look like an awesome snack, also.

  18. We adore any type of stew! Also seitan.

  19. Our most eaten vegan food is baked tofu.

  20. Probably tofu quiche!

  21. I love making pizzas… so many ways to change it up!

  22. We like the marinated baked tofu; simple and satisfying

  23. Spaghetti has always been a favorite in our house. Lately we’ve been eating a lot of baked sweet potatoes; usually with chili on top.

    This cookbook looks really great. Thank you for the giveaway!

  24. I didn’t know about the give away, but now I am taking part.
    I love lentils and beans.
    I am celebrating my First Blog Anniversary-http://herbsspicesandtradition.blogspot.ca/2015/05/my-first-blog-anniversary-event.html
    There is a event and a give away. Please join, it is open for everybody.

  25. Oh yeahhhh…these chickpeas looks delicious. Thanks for this wonderful giveaway. Personnaly, I enjoy any kind of vegan dish. However, if I have to take the family into consideration, I would say any kind of soups and stews that contain beans and differents veggies in it. Also, a good complete salad with differents textures, veggies and some marinated and roasted cubes of tempeh or tofu is a winner. Of course, any kind of green smoothies and fresh juices are really appreciated too.

  26. Any dish made with beans or lentils and loads of veggies would be counted among our favorites. Soups and stews are particularly appreciated: not necessarily fancy, but always delicious and filling, and they can be done in big batches so we can enjoy leftovers for a couple of days!

  27. Can’t wait to get my hands on this book! It’s due to arrive soon – we have to wait a little longer in the UK. I love Dreena’s recipes though I only actually own Let Them Eat Vegan and the PP15.
    Looking forward to trying these roasted chickpeas 🙂

  28. these look great – I love that almond blondie recipe – have made it a few times so that is great she includes it. now I want to make roast chickpeas today. sounds like a great cookbook

  29. We love our garbanzo beans and tomatoes:)

  30. Soups and salads!

  31. Whatever is easy! So sometimes that means frozen foods like Gardein but when I have the energy to cook I like casseroles and soups. =)

  32. I ate vegan last year and got rid of my rheumatoid arthritis. Unfortunately, I thought I could add back some foods but have quickly discovered this doesn’t work. So, back to vegan. My favorite is quinoa chili. I LOVE chili.

  33. […] There is still time to enter giveaways for Plant-Powered Families and Crave. Eat. […]

  34. Like a few others here, my family loves mac & cheese

  35. We love tacos and curry dishes (all sorts of them)! Thanks for doing the giveaway!

  36. My family loves avocado rolls the most

  37. Oh, there are so many things we love to eat! I would have to say as a household, we all love the Dandies vegan marshmallows! My 2 girls just recently decided to go vegan, it’s only going o get more exciting to see what foods will be their favorites as they try new foods!

  38. We love anything with sweet potatoes and lentils!

  39. The family favourite vegan food has to be homemade red pepper hummus with paprika spiced sweet potato wedges 🙂 Simple, delicious and so satisfying

  40. I’m the only vegan in my family, but when I can get my parents to have a vegan meal with me, they love when it involves grilling. I even got my dad to have some grilled tofu once upon a time 🙂

  41. I love roasted chickpeas! Such an easy and crunchy snack 🙂

  42. […] thought it was a (not so) silent cry for help when I said I hadn’t been to the gym for over 2 months. I was hoping I would have good news to share. We ended up going to a spinning […]

  43. A simple bean salad with lots of greens, cherry tomatoes, some grain like freekeh or quinoa and a dressing of vinegar and a dash of olive oil…and that’s after I experiment with fancy recipes, I get this requested most hahah

  44. My family loves baked tofu fingers

  45. This cookbook looks like it’s full of delicious recipes! Right now my favorites food is avocado – you can do so much with them and they are packed full of healthy goodness!

  46. We love simple meals, like rice and beans, or potatoes with veggies and marinara. We also love muffins!

  47. These sound wonderful Janet. I’ve never actually put chickpeas in the oven unless they were in a bake. They’d be great snacks for movie night! Thanks for entering them into Bookmarked recipes 🙂

  48. This sounds like a fantastic recipe! Thank you for sharing with the No Waste Food Challenge 🙂

  49. […] In the meantime, while you are yearning for fresh salads but limited to grocery store staples, this salad fit the bill. Greenhouse grown tomatoes and cucumbers with some spinach for greenery. Quinoa bulked this up along with accents of tofu feta. I’ve made tofu feta before but I really liked the simplicity of this recipe and how it really tasted like feta cheese! I found the flavours mellowed out as leftovers, so for more feta-punch, eat sooner rather than later. The original recipe comes from Dreena’s awesome Plant-Powered Families and was one of Nicole’s favourite recipes from the book, too (you can find my original review of the cookbook here). […]

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