Crunchy, tangy, and delicious! Healthy roasted chickpeas make a tasty vegan snack idea that can be used as-is or on top of salads and Buddha Bowls. Plus, there are only 4 ingredients to make up these salt and vinegar chickpeas making them simple to whip up.
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!). Likewise, my girls actually take them to school in their lunchpails because they're such a great, filling snack.
In fact, we use them a lot for:
- hiking snacks
- on salads
- when making Buddha bowls
- for movie nights because you can't eat too many!
Moreover, these roasted salt and vinegar chickpeas are a tangy twist on the classic!
Canned Chickpeas Or Dried
You can use both canned chickpeas or dried ones for these healthy roasted chickpeas. In fact, much of it is just preference. I use dried chickpeas, soak them, and cook them. Further, I find them to be better tasting, and soaking them helps make them more digestible.
However, I won't deny that this is an extra step and takes some time (learn more about soaking chickpeas and different kinds of chickpeas). Canned chickpeas are chickpeas that have already been cooked.
Again, it's your own personal choice.
Boiling Them In Vinegar
This step is crucial to nail down the flavor and tanginess of salt and vinegar chickpeas! When you cook the chickpeas in the vinegar it absorbs and really brings out the flavor of them.
I know some people simply toss the chickpeas in the vinegar. However, this isn't enough. Don't skip this step!
Cooking The Salt & Vinegar Chickpeas
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.
I like mine in the middle of course!
Also, in the last five minutes, you really want to keep an eye on the healthy roasted chickpeas because the ones on the outside of the pan tend to burn the fastest. And trust me, burnt chickpeas are not delicious!
Ingredients
- 5 cups cooked chickpeas
- 5 cups white vinegar
- 3 tablespoons oil (I use avocado oil)
- 2 tablespoons sea salt
Kitchen Tools You May Find Helpful
Roasted Salt And Vinegar Chickpeas
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.
Video
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Looking for a tasty snack perfect for hiking or camping? Indeed, these salt & vinegar, healthy roasted chickpeas are perfect! They're delicious, easy to make, and perfectly crunchy to munch on. Plus, they keep you full and provide a great number of health benefits. Literally, they're the ideal snack!
Shelby aka Mama Bear
Courtney
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
I hope you enjoy it!
stephanie
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
Mmm I haven't really fried them so I'll have to try that!
Mel | The Wandering Darlings
Interesing I might have to give this a try. never been a fan of chickpeas but you make them sound delish
fitasamamabear
Thanks Mel! I love them because it's similar to popcorn to me which I can devour lol
Besties Notepad
Thumbs up for healthy snacking...always!!
I also add some fruits like apple, pear, pomegranate etc to my chickpeas to make it healthier 🙂
fitasamamabear
I'm obsessed with chickpeas- honestly they go with everything!
Megan @ Ginger Mom
These sound great but mine always turn out mushy.
fitasamamabear
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
Elizabeth Brico
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
They're rather addictive! Hrm.. I actually haven't tried them with ACV but I do love it- that might be my next attempt!
gretchen hites
Why is prep and cook time 21 hours? What am I missing?
fitasamamabear
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