Best Roasted Salt Vinegar Chickpeas Recipes

Roasted Salt & Vinegar Chickpeas image

Provided by France C

Time 1h10m

Yield 4

Number Of Ingredients 4

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

Steps:

Combine chickpeas and vinegar in a saucepan. Bring to a boil. Remove from heat and let stand for 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Line a roasting pan with foil.
Drain chickpeas well, discarding vinegar. Spread on the roasting pan and drizzle with olive oil. Sprinkle salt on top and toss to coat.
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.

Nutrition Facts : Calories 114.3 calories, Carbohydrate 15.8 g, Fat 4.2 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 790.7 mg

SALT AND VINEGAR ROASTED CHICKPEAS image

Number Of Ingredients 5

Steps:

Instructions 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 minutes. Preheat oven to 400F (reduced from 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 30-40 minutes, flipping once half way through. Keep a careful eye on them after 25 minutes of cooking to ensure they don't burn. The goal here is crispy and golden chickpeas, not black lol. Enjoy as a high protein snack or as a side to a lunch or dinner. *Note: I assume you could also use dry chickpeas and cook them in vinegar from scratch. Also note: When I brought the cooked chickpeas to a boil, some of the peas split open and some of the skins came off. Not to worry if this happens-it will turn out regardless!