Roasted Salt And Vinegar Chickpeas
Tangy and easy to make these salt and vinegar chickpeas are oven-roasted to crispy perfection.
Servings 10 servings
Calories 132kcal
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 them wet. If using dried, soak them overnight, boil until cooked, and drain.
- Add the 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.
- Line a baking tray with parchment paper 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
One serving is roughly ½ cup.
When you cook the chickpeas in the vinegar, it absorbs the taste and really brings out the flavor. 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!
Roasted chickpeas are crunchiest when they're golden and shiny and just starting to brown. Letting them cool out of the oven crisps them up.
Know that if you like yours chewy in place of crispy, they won't last as long on the counter when you store them ,as they're not fully cooked.
Nutrition
Calories: 132kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 1626mg | Potassium: 118mg | Fiber: 4g | Sugar: 1g | Vitamin A: 12IU | Calcium: 36mg | Iron: 1mg