Go Back

Salt and Vinegar Roasted Chickpeas

Salty, tangy, crunchy chickpeas perfect for a quick snack or party food. 

Course App, Snack
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 people
Author With Two Spoons


  • 2 cans (15 oz) chickpeas, drained and rinsed
  • 1 cup white vinegar
  • 2 Tablespoons olive oil
  • 1 Tablespoon kosher salt, divided


  1. Preheat your oven to 425 degrees F. Line one rimmed baking sheet with foil and another with paper towels and set them aside.

  2. Drain and rinse the chickpeas.

  3. 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.

  4. In a large bowl, toss the chickpeas with the olive oil. 

  5. Add 1/2 Tablespoon of kosher salt and stir to evenly coat.

  6. 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.

  7. Remove the chickpeas from the oven and toss with the remaining salt. Enjoy!