Just like salt and vinegar chips, but better. Enjoy these crispy chickpeas without any processed ingredients and a fraction of the fat.
15-2 cups canned chickpeas, drained and rinsed
4 cups white vinegar
3/4 tsp kosher salt
2 tsp extra virgin olive oil
1. Line a baking sheet with tin foil and set aside. Add the chickpeas, a pinch of salt, and vinegar into a medium sized pot. Bring to a boil and immediately remove from heat. Let chickpeas soak in the pot for 30 minutes. Preheat the oven to 425F when you have 5 minutes left.
2. Drain chickpeas without rinsing. Place chickpeas on prepared baking sheet and drizzle with olive oil and salt. Massage with fingers until fully coated.
3. Roast chickpeas for 45 minutes at 425F, stirring once half way through. Keep a careful eye on them after 35 minutes of cooking to ensure they don’t burn. The goal here is crispy and golden chickpeas. Cool and enjoy! These are best served immediately as they tend to get soft with time.
Please note: When I brought the cooked chickpeas to a boil, some of the peas split open and some of the skins came off. Not to worry if this happens, it will turn out regardless.
Angela Liddon is the creator of Oh She Glows — a popular healthy vegan recipe website receiving over 1.6 million page views a month — and one of Chatelaine‘s Women of the Year 2011. Angela’s passion for healthy vegan food is contagious and she’s eager to show others that vegan (and often gluten-free) food can blow your taste buds away.