Salt and Vinegar Roasted Chickpeas

I needed something to snack on during my Olympic-watching addiction. While seeing athletes at their peak, I don’t really feel like downing a bag of oily, salty potato chips.  These roasted chickpeas definitely hit the spot and brought back memories of salt and vinegar chips sold everywhere in New Zealand (although I think it’s originally a British combination).


Salt and Vinegar Roasted Chickpeas  (from Oh she glows: found here)


  • 2 cups cooked chickpeas (I use canned).
  • 3-4 cups white vinegar (or use apple cider vinegar)
  • 1 tsp sea salt
  • 2 tsp extra virgin olive oil


  1. Add chickpeas, vinegar, and salt in a medium sized pot. Add enough water to cover the chickpeas and bring to a boil.
  2. Remove from heat and it set aside for 30-60 minutes.
  3. Preheat oven to 425F / 220C.
  4. Drain chickpeas, coat with olive oil and salt, and spread out (single layer) on a baking sheet.
  5. Roast for 30-45 minutes, depending on how golden you want them.  Be sure to shake the tray once in awhile to prevent burning.

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