Tangy and easy to make these salt and vinegar chickpeas are oven-roasted to crispy perfection. Made with only 4 ingredients, these chickpeas transform into a savory, crunchy snack that's perfect on-the-go.
Healthy roasted chickpeas are one of the things I make regularly as a Certified Nutrition Coach to always have on hand (they're a meal prep staple!). My girls actually love the tangy flavor and take them to school in their lunchpails because they're such a great, filling snack.
On top of a healthy snack, the salt and vinegar chickpeas made a great hiking snack or easy dinners like a beet Buddha bowl. I personally love that they're great for "munching" and we've replaced a lot of movie night chips with these.
Why You'll Love Them
Easy: The chickpea recipe requires only 4 ingredients which means you probably have everything you need.
Flavorful: They're tangy, crunchy, and pack a pop of flavor that makes you just want more.
Versatile: With so many ways to use salt and vinegar chickpeas you'll be making them on rotation.
How To Make Salt and Vinegar Chickpeas
Step 1: Rinse the chickpeas and boil them in vinegar.
Step 2: Toss them in oil and salt.
Step 3: Roast until crunchy, stirring once.
Step 4: Season again as needed and enjoy!
Expert Tips
When you cook the chickpeas in the vinegar it absorbs the taste and really brings out the flavor of them. The longer you boil the more potent the flavor.
I know some people simply toss the chickpeas in the vinegar. However, this isn't enough. Don't skip this step!
In my experience, cooking times for healthy roasted chickpeas vary slightly depending on preference and your oven. Meaning, some people like their chickpeas very crunchy, and some like them chewy. So, adjust the time as necessary.
Also, in the last five minutes, you really want to keep an eye on the roasted chickpeas because the ones on the outside of the pan tend to burn the fastest. And trust me, burnt chickpeas are not delicious!
How To Store Them
Once cooled, store the salt and vinegar chickpeas in an airtight container on the counter for up to 2 days. After which, you'll want to store them in the fridge.
Know that the longer they're stored in the fridge, the less crispy they'll be.
Flavor Variations
You can adjust the taste of the roasted chickpeas to give them a bit of a new flavor each time. Below are some family favorites.
Cheesy: Add nutritional yeast to the chickpeas before or even after you roast them.
Seasonings: Sprinkling some smoked paprika or garlic powder onto them is a hit in our house.
FAQs
Yes! You'll still want to boil the chickpeas in vinegar and toss them in oil and salt. From there, air fry them in a basket at 400F for 10-12 minutes or until crunchy.
More Easy Snack Recipe
Salt And Vinegar Chickpeas (Oven Roasted)
Video
Equipment
- Large baking tray
Ingredients
- 5 cups cooked chickpeas
- 5 cups white vinegar
- 3 tablespoons avocado oil
- 2 tablespoons sea salt
Instructions
- If using canned chickpeas, rinse. If using dried, soak them overnight, boil until cooked, and drain. Add chickpeas and vinegar to a small pot. Bring to a boil. Simmer for five to eight minutes. Remove from heat and let sit for twenty minutes.
- Pre heat the oven to 350 degrees.
- In a large bowl, pour oil over chickpeas and toss until all are covered. Sprinkle 1.5 tablespoons sea salt over the chickpeas and mix until combined.
- Lined a baking tray with tinfoil and spread the chickpeas so they're flat. Sprinkle the last half tablespoon of salt over the chickpeas.
- Bake in the oven for fifteen minutes. Remove from the oven, flip/stir the chickpeas. Making sure that the chickpeas on the outside come in towards the middle.
- Bake for another twelve minutes and stir again.
- Bake for 3-6 more minutes watching closely. You want the chickpeas to be slightly crunchy but not over done so they're hard.
- Remove from the oven and let cool on the pan for twenty minutes.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Shelby S says
They taste just like my favorite chips but crunchier! Such a great camping or hiking snack.
gretchen hites says
Why is prep and cook time 21 hours? What am I missing?
fitasamamabear says
Hey Gretchen- you're not missing anything! When no amount is listed in the "prep" the recipe card defaults to 21hours (I have zero clues why). Many of my older recipes didn't have the times listed so I'm working my way through updating them. The recipe most definitely does not take 21 hours lol
Elizabeth Brico says
I LOVE roasted chickpeas, but I've never done em with vinegar. I'll have to try this--YUM! Have you ever had them with apple cider vinegar??
fitasamamabear says
They're rather addictive! Hrm.. I actually haven't tried them with ACV but I do love it- that might be my next attempt!
Megan @ Ginger Mom says
These sound great but mine always turn out mushy.
fitasamamabear says
I've had that problem before too- super frustrating. My two tips on that are to first dry them after you rinse/cook the chickpeas and also to turn them more int he oven. Meaning, move the ones on the outside of the pan to the inside and vice versa.. a lot lol
Besties Notepad says
Thumbs up for healthy snacking...always!!
I also add some fruits like apple, pear, pomegranate etc to my chickpeas to make it healthier 🙂
fitasamamabear says
I'm obsessed with chickpeas- honestly they go with everything!
Mel | The Wandering Darlings says
Interesing I might have to give this a try. never been a fan of chickpeas but you make them sound delish
fitasamamabear says
Thanks Mel! I love them because it's similar to popcorn to me which I can devour lol
stephanie says
I love how versatile chickpeas are. I'll have to try your recipe. I've fried them before and tossed them with chopped fresh herbs, salt and pepper, but this sounds healthier!
fitasamamabear says
Mmm I haven't really fried them so I'll have to try that!
Courtney says
I am so picky with my food, but these actually look and sound delicious. You have me convinced! Lol. Great read. Thanks for sharing!
fitasamamabear says
I hope you enjoy it!