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.
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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!
France! :)
ahh! i went to france in november.. its the dreamiest place on earth. i’m working on writing a “guide to paris” post on my blog… of things i would’ve found helpful!
Oh I would love to go to France, how exciting!!!
The chickpeas look great, I keep meaning to make your salt and vinegar potato chips — I have the potatoes waiting!
I can’t wait to read your Op Beautiful post — and I”m going tonight to pick up my copy of the book!
Oh damn! I’m doing this recipe TONIGHT :)
Tried this recipe too sour from the vinegar would have been better just roasted in the olive oil and sea salt
sounds like a fun vacation..perfect time of year
I tried your salt and vinegar potatoes the other day, and OMG! They were so good! I’m sure I’ll love these chickpeas too. I am hopping on board the salt and vinegar obsessed train ;) Choo choo!!!
Woooo France!! That is SOOOO exciting :) Can’t hide that I’m a bit jealous, enjoy!!
YUM-O! I can’t wait to try these chickpeas!!
Angela, I’d really like to try the Glo Bars, but can you ship to the US?
Ack, never mind. I just checked out your FAQ and now I feel like an idiot! Sorry!!!
Hmm I’ve never had roasted chickpeas… I might make them for snacks sometime! :) thanks for the recipe.
OMG are you going to France? :D That’s so great! I can’t wait for all the adventures.
I’m going to Montreal in a week. I will also be saying “au revoir”. Just wanted to let you know. ;) hahaha
It sounds like you are going to need to expand your employee base soon to make glo-bars! hehe.
Oops, forgot to comment–I LOVE France…I am jealous! I got to do a study abroad while I was in college, and it was one of the best experiences of my life–I had my first boyfriend there, my first kiss…lol, it was all very dreamy.
And I love Lie to Me! I’m really happy to see Max Martini on there right now (Jillian ((is that her name??))’s boyfriend.) I loved him in The Unit–he’s just eye candy for me.
Oh please please please come back from France with a tasty VEGAN French macaroon recipe. Please?
Hehehe. That’s very exciting! You deserve some much needed vacation time :)
oooooh Mr BBB and I are hooked on that TV show too! LOVE IT!
I just came back from franceee!!! You will love ittt!!!
I love, love, LOVE, Lie To Me!!!!!
LOVE chick peas! Those look delicious. When I was little my salads had to have a 2:1 ratio of chick peas to lettuce. =P
I bought some salt & vinegar roasted cashews recently — so addictive!
I love a good salty snack!
Those chickpeas sound amazing!
Can’t believe you’re going to France! How wonderful! I can only hope I’ll be able to go to even Europe some day.
Congrats on the Glo Bar sellout success :D
Congrats on the increasing orders from Ambrosia! Cute little hint there at the end :)
Oh, and I’m definitely going to have to get into Lie To Me.