Hello friends!
My revived Salt & Vinegar obsession lives on! I am so excited to tell you about this next recipe tonight. Unfortunately, it is not a clue for my overseas trip in September (didn’t have time to make it), but it is a great recipe regardless.
Easy Salt & Vinegar Roasted Chickpeas
Adapted from Homemade Salt & vinegar Chips and Green Beans.
Ingredients:
- 1.5-2 cups cooked chickpeas (one 15-oz can), drained and rinsed*
- 2.5-4 cups white vinegar
- 1/2-1 tsp fine grain sea salt, to taste
- 2 tsp extra virgin olive oil
Directions:
1. Line a baking sheet with tin foil or parchment paper.
2. Add chickpeas into pot and cover with vinegar. Add a dash of sea salt. Open a window and turn on range hood fan to air out the soon-to-be potent vinegar smell. <– you were warned!
3. Bring to a boil and then remove from heat. Let sit in pot for 15-20 minutes, uncovered.
4. Preheat oven to 400F. Carefully drain chickpeas in a strainer and discard vinegar. Place chickpeas on lined baking sheet and drizzle with olive oil and sea salt. Massage with fingers until fully coated.
5. Roast for 25-35 minutes, stirring once half way through. Keep a careful eye on them after 20 minutes of cooking to ensure they don’t burn. Enjoy as a high protein snack or as a side to a lunch or dinner. Cool on pan for 5 minutes. They will crisp up as they cool.
*Note: I assume you could also use dry chickpeas and cook them in vinegar from scratch. Also 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!
I loved these! The salt & vinegar taste was amazing and really came through.
\
Crunchy, crispy. Divine.
High in protein to boot!
In the OSG recipe vault!
I had the S & V chickpeas along with some BBQ’d veggies…
So much green! Eric used his olive oil + S & P + wrap in tin foil BBQ trick again.
Food baby ensued. ;)
Operation Beautiful Book Release
Caitlin’s long-awaited Operation Beautiful book is officially released today in stores! Caitlin will also be on The Today Show this Thursday at 8:30am. Be sure to tune in if you can.
This Friday, I will be the last stop on Caitlin’s Virtual Book Tour.
I will be talking about a body-image topic that is very near and dear to my heart: Happy Weights. How do we come to terms with where our bodies are happiest? How do we know when we are there? How do we learn to love our body the way it was meant to be? How do we stop fighting against our Happy Weight? I have LOTS to say about this topic!
I will be talking about all of these questions on Friday, so stay tuned for a fun discussion and book giveaway!
I have more work to take care of tonight. I’m hoping to end the evening with our favourite new show- Lie To Me! Eric and I are HOOKED. We are only 3 episodes from being caught up to this current season. It is basically my ideal show- psychology research + gripping plots + great cast. We can’t get enough! It gets better with each episode.
Oh, I just realized I forgot to give you a clue for where I am going in September…
Au revoir, chick P!
Anyone comment on if these store well or not? And how best to store them? I would love to bring a batch up to the cottage…
These salt and vinegar chickpeas are divine.
This site makes me so happy, I can’t wait to try everything!
My next adventure will be your banana peanutbutter muffins. I don’t have oat flour though, would you think all purpose would suffice or is it oatmeal or no deal?
Oh my goodness! I’ve always wanted to make the recipes you post, but this is my first one! They were super easy ingredients and super quick to whip up and they are to die for!!:) Can’t wait to make something new!
Sooooooo good. I made these for snack this afternoon, and my kids and I absolutely loved them.
Hello Angela, do you think it would be fine using apple cider vinegar instead of the white?
Hi Stephany, I haven’t tried it myself, but other readers have and they reported back that the results with ACV were delicious! So I bet it would be a lovely twist. :) If you give it a shot, please let me know if you like it!
I love your recipes but this one – salt/vinegar chickpeas did not result in what you described in terms of texture. My peas have not dried out. This is the second time I’ve made them….love the taste but I expected them to be crunchy. Got any ideas? I put them back in the oven for another 30 minutes.
Hey Mary, I’m sorry to hear yours didn’t get crunchy! I haven’t experienced that issue before. My first thought was to suggest baking them longer, but it sounds like you did try that. I also find they only stay crispy for a short amount of time (for example if you transfer them to a container they will soften). Maybe try increasing the oven temperature a bit too. I hope you have better success next time!
I think someone suggested that she dried her chickpeas off before baking them. Maybe if you air dry them for awhile they will crunch up better than my experience. Must try that one! As for losing crunch… I’m thinking there must be residual moisture in the peas after they’ve baked … which is why they don’t stay crunchy. What do you think?
This sounds wonderful but I have a question actually….what is the serving size? Also, in regards to Mary’s response above…are these supposed to be crunchy? If so, is there something additional that we should do? Thanks.
Hi Bob, In answer to your first question, the recipe contains around 3 servings. As to the crunchiness: yes, they should be crispy, though I find they only stay crispy for a short amount of time (once you transfer them to a container for storage, they will soften, for e.g.). I personally haven’t encountered trouble achieving “crispiness” before, but if you find you do have that issue, I’d suggest baking them longer or perhaps increasing the oven temp a bit too. If you give the recipe a try, I hope you have success with it and that you enjoy the results!
Hi! Do the chickpeas stay crispy in storage, if you want to save them for a few days? How long would they stay crispy and fresh in air-tight storage. Thank you.
Hey Beryl, I find these only stay crispy for a short amount of time, and once they’re transferred to a container for storage, they tend to soften after a bit. I recommend letting them cool completely and then storing them in an airtight container in the freezer, for up to 5-7 days. Then, to reheat and crisp them back up, simply toss the frozen chickpeas on a baking sheet and roast them at 400F for 5-10 minutes.
I love the concept of this recipe but I’m wondering about substituting at least part of the white vinegar for apple cider vinegar? Not sure I would boil chickpeas if they are canned…maybe just soak as directed and I think possibly air drying before baking could help to ensure they come out dry and crispy. Please let me know your thoughts on the vinegar substitute! Thanks for so many wonderful recipes!!
Hey Karen, I haven’t tried the recipe with ACV myself, but a couple readers have, I think, and they’ve reported back great results. So I suspect you’d find it a delicious twist! :) If you decide to experiment, I’d love to hear how you like it.