Salt and Vinegar Roasted Chickpeas
These protein-packed salt and vinegar chickpeas are crunchy and delicious, and make the perfect snack!
Servings 4 people
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.