If you love salt and vinegar chips like I do, you will love this recipe with chickpeas for a healthier alternative. These roasted salt and vinegar chickpeas are a tangy and salty treat that will keep you returning for more. They are perfect as a midday snack. Keep an eye on these, as they can quickly burn.
Ingredients
- 1 can chickpeas , 15 ounce
- 1 cup white vinegar
- 1 tablespoon olive oil
- 1 teaspoon salt
Instructions
-
1
Combine chickpeas and vinegar in a large saucepan; bring to a boil. Remove from heat; let stand for 30 minutes.
-
2
Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a roasting pan with aluminum foil.
-
3
Drain chickpeas well; discard vinegar. Spread chickpeas in the prepared roasting pan; drizzle with olive oil. Sprinkle with salt; toss to coat.
-
4
Roast in the preheated oven, shaking the pan every 8 to 10 minutes, until chickpeas slightly soft on the inside and crunchy on the outside, about 30 minutes. Transfer to a paper towel-lined plate to drain. Serve warm or at room temperature.
Nutrition Facts
Per serving
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