Despite my love of baking, when it comes to snacks, I am generally a salty/crunchy kind of snack girl. Donuts, cookies, cake? I can take them or leave them most days. But set out a bowl of chips and salsa or a piping hot batch of french fries and I am ALL OVER IT. Lately, I’ve been loving these Salt and Vinegar Roasted Chickpeas.
Since chips and fries aren’t the most healthy options, I’m always searching for easy snack ideas that satisfy my craving without sacrificing too much in the health department. This recipe was inspired by my amazing sister-in-law (Hi Janelle!), who brought along a bag of salt and vinegar chickpeas on a recent trip to Europe and graciously shared them with me. I decided to try and recreate them at home and I’ve been loving the results.
This recipe is super easy and takes only four ingredients and about an hour. The key to really getting that tangy vinegar flavor is to quickly boil the drained chickpeas in a few cups of white vinegar. Drain and dry them (if you want them crunchy, which you definitely do!), and toss them in some olive oil. Sprinkle the chickpeas with a generous amount of kosher salt and roast them at higher heat for about 30 minutes, and enjoy!
The chickpeas will keep for a day or two in an airtight container, but are best eaten the day they are made if you like crunch!
Salt and Vinegar Roasted Chickpeas
Salty, tangy, crunchy chickpeas perfect for a quick snack or party food.
Ingredients
- 2 cans (15 oz) chickpeas, drained and rinsed
- 1 cup white vinegar
- 2 Tablespoons olive oil
- 1 Tablespoon kosher salt, divided
Instructions
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Preheat your oven to 425 degrees F. Line one rimmed baking sheet with foil and another with paper towels and set them aside.
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Drain and rinse the chickpeas.
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In a small sauce pan, combine the chickpeas and vinegar and bring to a gentle boil. Once at a boil, remove from the heat, drain, and allow the chickpeas to dry on a cookie sheet lined with paper towels.
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In a large bowl, toss the chickpeas with the olive oil.
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Add 1/2 Tablespoon of kosher salt and stir to evenly coat.
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Spread the salted chickpeas on the baking sheet lined with foil and bake at 425F for approximately 30 minutes, or until crispy and just starting to brown.
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Remove the chickpeas from the oven and toss with the remaining salt. Enjoy!
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