Roasted Salt & Vinegar Chickpeas recipe

All Recipes Appetizers and Snacks Beans and Peas

Ingredients

1 (15 ounce) can chickpeas, drained and rinsed
1 cup white vinegar
1 tablespoon olive oil
1 teaspoon salt

Nutrition Info

114.3 calories
carbohydrate: 15.8 g
cholesterol: : -
fat: 4.2 g
fiber: 3.1 g
protein: 3.5 g
saturatedFat: 0.5 g
servingSize: -
sodium: 790.7 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chickpeas and vinegar in a saucepan. Bring to a boil. Remove from heat and let stand for 30 minutes.

  2. Preheat the oven to 400 degrees F (200 degrees C). Line a roasting pan with foil.

  3. Drain chickpeas well, discarding vinegar. Spread on the roasting pan and drizzle with olive oil. Sprinkle salt on top and toss to coat.

  4. Roast chickpeas, shaking the pan every 8 to 10 minutes, until they are slightly soft on the inside and crunchy on the outside, about 30 minutes. Transfer to a plate lined with paper towels to absorb excess oil. Serve warm or at room temperature.

Recipe Yield

4 servings

Recipe Note

If you love salt and vinegar chips like I do, you will love this healthier alternative! This tangy and salty treat will keep you coming back for more! Perfect as a midday snack. Keep an eye on these, as they can easily burn.

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