Salt and Vinegar Roasted Chickpeas

These protein-packed salt and vinegar chickpeas are crunchy and delicious, and make the perfect snack!

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I’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.

chickpeas, white vinegar, olive oil, salt

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.

chickpeas soaking in vinegar

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.

salt and vinegar chickpeas

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!

salt and vinegar roasted chickpeas

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!

salt and vinegar roasted chickpeas pinterest graphic

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Salt and Vinegar Roasted Chickpeas

These protein-packed salt and vinegar chickpeas are crunchy and delicious, and make the perfect snack!
Prep Time5 mins
Cook Time35 mins
Soaking time30 mins
Total Time1 hr 10 mins
Course: Snack
Keyword: chickpeas, easy eats, easy snacks, plant-based, roasted chickpeas, salt, salt and vinegar roasted chickpeas, vinegar
Servings: 4 people
Author: Amanda Hookom @HookomOnHealth

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.

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