Salt & Vinegar Roasted Chickpeas

Chickpeas aren't just for hummus anymore. When roasted they turn into a crunchy golden delight. They remind of Miss Vickie's Sea Salt & Vinegar kettle cooked potato chips, way back in the day when I used to eat them. But these roasted chickepeas are very high in fiber, with 6 grams of protein in every 1/2 cup. They're also nice and low in fat department.

Salt & Vinegar Roasted Chickpeas | ediblesoundbites.com #vegan #cleaneating

These Salt & Vinegar Roasted Chickpeas are one of my favourite things ever. Besides they're amazing flavour and texture, they're packed with so much goodness that they're supper filling. They're also portable and versatile. There really are no rules, you can:

  • Eat them out of your hand.
  • On salads (perfect for added protein).
  • Sprinkled as a garnish on top of soups.
  • Stir them into quinoa or pasta dishes.

...And one of my personal faves, crushing them up and using the crumbs as breading for various things. Roll with what works for you.

Salt & Vinegar Roasted Chickpeas | ediblesoundbites.com #vegan #cleaneating

For this recipe I recommend you buy the no-salt added variety of canned chickpeas. This way you can actually control the amount that goes into them yourself. If you prefer a less crunchy chickpea just roast them for less time and check for doneness.

Salt & Vinegar Roasted Chickpeas

Salt & Vinegar Roasted Chickpeas | ediblesoundbites.com #vegan #cleaneating

by Jennifer Trennum

Cook Time: 25-30 minutes

Keywords: roast bake lunch salad snack soup/stew gluten-free grain-free vegan sugar-free soy-free protein nut-free vegetarian chickpeas

Ingredients (1.5 cups)

  • 1 1/2 cups (one 14oz can) cooked unsalted chickpeas, drained and rinsed
  • 2-3 cups white vinegar
  • 2 teaspoons olive oil
  • 1/2 teaspoon sea salt
  • fresh ground black pepper, to taste

Instructions

Line a baking sheet with parchment paper and preheat oven to 400F.

Add chickpeas into pot and add just enough vinegar to cover. Place the lid on the pot and bring to the beginning of a boil; remove from heat. Remove the lid from the pot and let the chickpeas sit for 15-20 minutes, uncovered.

Drain chickpeas in a strainer, discarding vinegar. Return to pot and drizzle with olive oil, sea salt and ground pepper to taste. Gently shake and toss until fully coated. Place chickpeas on lined baking sheet. Roast for 25-30 minutes, stirring once half way through. Keep your eye on them about halfway through cooking to make sure they don't burn.

Remove from oven and let cool on baking sheet. They will crisp up as they cool, so don't be too quick to put them away for storing.

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