These protein-packed salt and vinegar chickpeas are crunchy and delicious, and make the perfect snack!
Jump to RecipeI’m a huge fan of snacks of all varieties, but roasted chickpeas have quickly become one of my favorites. They’re delicious, crunchy, and can be flavored in a multitude of ways. They also pack a punch of protein and plenty of fiber, making them the perfect snack. And, as an added bonus, you only need 4 ingredients and minimal prep time.
To start this recipe, you need to drain and rinse the chickpeas. Then, pat them dry with a clean paper towel. This will help them absorb more of the vinegar. Place them in a small bowl and cover with the vinegar. Let soak for 30 minutes.
Drain the vinegar, and gently pat the chickpeas dry. They can still be a little bit damp, but you’ll want them to be mostly dry so that they roast well. Toss the chickpeas with olive oil and salt and spread evenly onto a baking sheet lined with a silicone baking mat, parchment paper, or foil.
Roast in the oven at 425 degrees Fahrenheit for 30-45 minutes or until chickpeas are golden brown and crispy. Stir every 15 minutes for even browning. Let cool, and enjoy!
If you try this recipe, be sure to leave a rating and your thoughts in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
Please note there are affiliate links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
Salt and Vinegar Roasted Chickpeas
Ingredients
- 1 (15 oz) can chickpeas drained, rinsed, and patted dry
- 1 cup white vinegar
- 1 tbsp olive oil
- 1/4 tsp salt
Instructions
- Soak chickpeas in vinegar for about 30 minutes. Drain, but don’t rinse. Gently pat dry with a clean paper towel.
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with a silicone baking mat, foil, or parchment paper.
- Toss chickpeas with olive oil and salt to coat.
- Spread chickpeas evenly onto prepared baking sheet and roast for about 30-45 minutes, or until chickpeas are golden brown. Stir chickpeas every 15 minutes for even browning.
Notes
- For best results, use a well-ground salt (think like the kind you’d find in a typical salt shaker). You can use sea salt or any other salt, just so long as it’s finally ground enough to adhere to the chickpeas.
- It’s important that your chickpeas are patted dry before tossing in olive oil and salt so that they roast properly.
- Store your roasted chickpeas in an airtight container for up to 1 week.