I am kind of , sort of, totally obsessed with anything salt and vinegar flavored, well the vinegar part mainly. I love vinegar. Most people probably think of potato chips when they hear the combination, but there are endless possibilities to what you can salt and vinegar. These chickpeas have become one of my favorite snacks. They not only have the tart and crunchy thing going on like salt and vinegar chips, but they are obviously much healthier and pack in a lot of protein. I think they are perfect for a snack on the go, but they are also really good on salads. They make the perfect gluten-free alternative to croutons and still give you a nice flavorful, crunch.
If you really like the flavor of vinegar, I would highly recommend allowing the chickpeas to sit for a longer amount of time once they are done boiling in the vinegar. I find that after 30 minutes there is only a subtle vinegar flavor, but after an hour they are nice and tart and the vinegar taste really comes.
Salt & Vinegar Roasted Chickpeas (from Oh She Glows)
- 2 cans chickpeas, drained and rinsed
- 3-4 cups white vinegar
- 1 teaspoon Kosher salt
- 2-3 teaspoons extra virgin olive oil
- Line a baking sheet with tin foil or parchment paper. Take chickpeas and vinegar and place in a medium sized pot. Add a dash of sea salt. Bring to a boil and then remove from heat. Let sit in pot for 30-60 minutes, depending on desired vinegar-ness.
- Preheat oven to 425F. Carefully drain chickpeas. Place on lined baking sheet and drizzle with olive oil and sea salt. Massage with fingers until fully coated. Roast for 45 minutes, flipping once half way through. Keep a careful eye on them after 35 minutes of cooking to ensure they don’t burn. The goal here is crispy and golden chickpeas, not black.