Are you craving food in between Breakfast and Lunch or Lunch and Dinner? Try this Easy Salt & Vinegar Roasted Chick Peas recipe. The texture of Roasted Chickpeas is surprisingly crispy/crunchy – they make that lovely, loud crunch in your mouth like potato chips. And when you tell people that this recipe starts with 1 can of garbanzo beans, they won’t believe you. Chickpeas and garbanzo beans are the same thing.
Easy Salt & Vinegar Roasted Chickpeas
- 1.5-2 cups cooked chickpeas (one 15-oz can, drained and rinsed*)
- 2.5-4 cups white vinegar
- 1/2-1 tsp fine grain sea salt (to taste)
- 2 tsp extra virgin olive oil
- Line a baking sheet with tin foil or parchment paper.
- Add chickpeas into pot and cover with vinegar. Add a dash of sea salt. Open a window and turn on range hood fan to air out the soon-to-be potent vinegar smell. <– you were warned!
- Bring to a boil and then remove from heat. Let sit in pot for 15-20 minutes, uncovered.
- Preheat oven to 400F. Carefully drain chickpeas in a strainer and discard vinegar. Place chickpeas on lined baking sheet and drizzle with olive oil and sea salt. Massage with fingers until fully coated.
- Roast for 25-35 minutes, stirring once half way through. Keep a careful eye on them after 20 minutes of cooking to ensure they don’t burn. Enjoy as a high protein snack or as a side to a lunch or dinner. Cool on pan for 5 minutes. They will crisp up as they cool.
When I brought the cooked chickpeas to a boil, some of the peas split open and some of the skins came off. Not to worry if this happens-it will turn out regardless!
Adapted from Oh She Glows