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