Time to Change Your Oil, Enter the Pompeian Contest for BlogHer ’13

by Dorothy Reinhold on April 17, 2013

Print This Post Print This Post Smoky Fried Chickpeas on Shockingly Delicious

This is a sponsored post written by me on behalf of Pompeian. All opinions are 100% mine.

The merits of a Mediterranean diet made headlines recently, with a Mayo Clinic study that showed the heart-healthy way of eating lowered illness and death from heart disease and cancer, and reduced the incidence of some diseases like Parkinson’s and Alzheimer’s.

The traditional cooking style of countries bordering the Mediterranean Sea has long been encouraged as a way to prevent major chronic diseases.

But what are the hallmarks of a Mediterranean diet and how can we eat more like they do?

Fish, poultry, whole grains, legumes, nuts, fruits and vegetables, but very little red meat or processed foods, and a reliance on olive oil instead of butter, saturated fats, hydrogenated oils or animal fats. Wine in moderation and more herbs/less salt are also part of the strategy.

Olive oil has gained popularity in the last decade as a healthy fat, and with these recent findings, it is fast becoming the go-to cooking oil. If you haven’t tried it yet, now’s the time, for your taste buds and your health.

Pompeian Olive Oil, a leading brand, has two new products that help you on your way to including more heart-healthy fats in your diet.

Pompeian OlivExtra Mediterranean Blend on Shockingly DeliciousThe first is Pompeian OlivExtra Premium Mediterranean Blend – a mix of canola oil, extra virgin olive oil and grapeseed oil that works well in salads, sautéing and frying.

The second is a lesser-known oil but a secret of good chefs everywhere – 100% grapeseed oil. It has similar health benefits to olive oil, but is even more versatile. Grapeseed oil is pressed from the seeds of grapes, has a clean, light taste and has a high smoke point, which means it is more suited for stir-frying, sautéing, deep frying and other high-temperature cooking.

Its delicate flavor makes it useful for baking, pancakes, waffles, mayonnaise and oil infusions, as well as stovetop cooking. And importantly, it has a high polyunsaturated fat content.

The challenge

To encourage you that it is “time to change your oil,” Pompeian has challenged food bloggers and home cooks to re-imagine a recipe that uses butter or vegetable oil, and instead try Pompeian’s Grapeseed Oil or OlivExtra Premium Mediterranean Blend in it. Simply post the recipe with an accompanying picture on your blog, and then share a link to it on the Pompeian’s Time to Change Your Oil App.

 photo Screenshot2013-04-12at24901PM_zpsc2779ead.png

A winner will be selected by Hungry Girl Lisa Lillien and will receive an all-expense paid trip to BlogHer Food ’13 in Austin, TX June 7-8.

C’mon, you know you want to go to BlogHer Food, so go ahead and get started on your recipe, post it to your blog and enter the sweepstakes! Everyone who enters will receive from Pompeian a voucher for a free bottle of Pompeian oil.

To start your creative juices flowing, try this easy recipe for fried chickpeas done on the stovetop in herbed grapeseed oil and seasoned with smoky paprika. This would be great for a cocktail snack or a movie-watching nibble, wouldn’t it?

Recipe: Smoky Fried Chickpeas

Summary: Crunchy, smoky chickpeas lightly fried in grapeseed oil are a protein-packed, healthy snack. 


  • Pompeian Grapeseed Oil on Shockingly Delicious2 large cans chickpeas, drained and rinsed
  • 1 cup Pompeian Grapeseed Oil
  • 1 tablespoon grated lemon zest
  • 1/2 teaspoon dried thyme
  • 2 teaspoons smoked paprika
  • 3/4 teaspoon salt


  1. Dry chickpeas thoroughly with paper towels.
  2. Using a candy thermometer, heat oil in a large, deep skillet over medium-high until it reaches 355 degrees. Add chickpeas, zest and thyme to pan in batches to avoid overcrowding.
  3. Fry chickpeas for about 5 minutes or until deep golden brown. Remove to a paper-towel-lined baking sheet and sprinkle with paprika and salt. Serve immediately.
  4. Makes 4 servings

Preparation time: 5 minutes
Cooking time: 15 minutes
Diet type: Vegetarian
Diet tags: High protein
Number of servings (yield): 4

Do you want to go to BlogHer ’13? Tell me why in the comments below!

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{ 11 comments… read them below or add one }

garnishwlemon April 19, 2013 at 2:04 pm

Sounds delish! I’ve never cooked with Grape seed oil before. Need to try it!


Nancy Rose Eisman April 19, 2013 at 1:11 pm

Grapeseed oil is my go to cooking and salad dressing oil when olive oil isn’t the flavor I want. I think every pantry should have both! Any health benefits are a nice bonus. Dorothy, thanks for the opportunity to win that fantastic prize.


Kelli April 19, 2013 at 1:08 pm

Great idea!! I love the addition of smoked paprika. Going to make these tonight. Will go so well with a nice glass of wine. Thanks for the recommendation too. I’ve been looking for a quality grapeseed oil and love the idea of the blend too.


Martina Lively April 18, 2013 at 7:30 am

I want to try grapeseed oil and I want to try this recipe.


Lana April 17, 2013 at 8:47 pm

How serendipitous is it that I have two cans of garbanzo beans in the pantry just waiting to become something fabulous? I am always on the lookout for interesting and healthy snacks and this recipe of yours is just perfect:)


Cheryl | Black Girl Chef's Whites April 17, 2013 at 2:12 pm

I used to use grapeseed oil, but for some unknown reason have not bought any lately. I think I need to get to the store.

I so want to go to BlogHer ’13! Due to numerous circumstances beyond my control, I haven’t been to a BlogHer conference in years. One of the best conferences to learn and network and grow as a blogger!

But first, I think I’m going to make these chickpeas!


Valentina April 17, 2013 at 11:32 am

I love grapeseed oil, and always use it when I’m cooking with Asian flavors since it is so very mild and has has a high burning point. Your recipe looks like a healthy and delicious snack. 🙂


Dorothy Reinhold April 17, 2013 at 12:37 pm

Smart idea, esp. with Asian dishes!


Erika {In Erika's Kitchen} April 17, 2013 at 11:20 am

I use grapeseed oil all the time, actually – it’s my go-to oil for anything that involves a saute pan. I actually bake with it too!


Dorothy Reinhold April 17, 2013 at 12:36 pm

I have been baking lately with a light flavored olive oil, but I am going to try baking more with grapeseed now.


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