I remember back in the days when I was a vegetarian, I would eat chickpeas all the time. I would eat chickpea salad wraps for breakfast, lunch and dinner. Going out to the store, I would buy a huge, overloaded bag of chickpeas that could feed an army and then some. But for some reason, after I started eating meat, I stopped my whole chickpea craze.
Well people, it’s coming back!
I have been seeing recipe after recipe for roasted chickpeas that made me drool. I needed to make some of my own! That is when I saw a recipe for Salt and Vinegar Roasted Chickpeas that I thought: This is the one.
And it really was the one. This batch barely lasted 15 minutes in my house, it was so good. I needed to swat people away with my spatula so that I can take these pictures.
So if you’re craving some salt and vinegar chips (like I do 89% of the day) but want something healthier, here’s your solution!
This past week, I have made this recipe 4 times, and every time John has finished it in under 30 minutes.
I have found a new go-to snack idea. And it is so much healthier than my regular bag of salt and vinegar potato chips!
Salt and Vinegar Roasted Chickpeas Ingredients
These salt and vinegar chickpeas are so easy to make. All you need is:
- chick peas (either canned chickpeas or cooked)
- white vinegar
- dash of sea salt (coarse salt is best)
- extra virgin olive oil
Tips
Storage: Once the roasted chickpea tray is cooled, place chickpeas in an airtight container at room temperature for up to 3 days.
Keep a careful eye on the chickpeas. The chickpeas burn easily in the oven. Make sure you check them every 5-10 minutes to make sure they aren’t burning.
Line the baking sheet. The chickpeas will stick to the pan. To avoid this, line your baking pan with either aluminum foil or parchment paper.
More Healthy Snack Recipes
Like these Salt and Vinegar Roasted Chickpeas? Then you will love these healthy snack ideas:
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Salt and Vinegar Roasted Chickpeas
Ingredients
- 2 cups cooked chickpeas
- 3 cups white vinegar
- 1 tsp coarse salt
- 2 tsp extra virgin olive oil
Instructions
- Pour the chickpeas and vinegar in a medium saucepan, and add a pinch of salt. Bring to a boil, then remove from heat.
- Preheat the oven to 400˚F. Line a baking sheet with aluminum foil.
- Drain the chickpeas and place on the prepared baking sheet. Sprinkle with the coarse salt and olive oil and massage with fingers until fully coated.
- Roast in the preheated oven for 25 minutes, or until golden.
Notes
- These chickpeas are best enjoyed right away, but can be stored in an airtight container.
Nutrition
Pin for Later
do you reuse the drained vinegar? seems like a lot of waste to throw it out
You can definitely pour it into a container and use it again!
I usually roast my chickpeas with plenty of spices. This minimalist version is surprisingly delicious. Now I will be able to make delicious chickpeas snack even when my pantry is low on ingredients.
Yes! So good with what you have on hand 🙂
I’ve never had or seen this snack before but I love chickpeas so I’ll try the recipe!
You do! It is so good 🙂
This recipe reminds me that I have a LOT of raw chickpeas in the kitchen, and I need to do something about it. Well, I should print the recipe and get to cooking ASAP then! 🙂
Do it!! 😉
OMGosh, this recipe sounds good! My mouth is tingling just thing of the salt and vinegar flavors! Perfect for snacking or as a tasty side dish.
Such a great healthy snack 🙂
Yes, you had me at chickpea! Oh, how I love them – I added a dash of cumin to mine before roasting! Love this recipe!
Yes, so good!!
This is one thing that I have never tried, I’m going to have to change that
You must try it! It is so good!
I love chickpeas, what a clever little idea!
never heard of this sounds yummy thanks for linking up @dearcreatives Theresa 😉