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!
I went to Paris with my mom a few years ago and it was an awesome trip! Our top things were: walk the grounds at Versailles, check out the Pierre Lachaise cemetary, a river cruise, espresso, and the Marche rue Cler for a glimpse into Paris food markets. The best way to see Paris is to walk around so bring comfy shoes!
So excited for you!
Those chickpeas look amazing. I think that I’ll try them. I need more high protein snacks after workouts and I don’t like to get protein bars or shakes that are processed.
Another recipe to add to me repertoire!! I go through multiple cans of chickpeas each week, lol. Love them!
The roasted chick peas look delicious! I’ll have to try them!
Very exciting about your trip. I especially love that you’re going with your mom and sister!
I haven’t been overseas yet but I really must get to Ireland. After that, I’d love to go to Italy and Spain. There are so many glorious places to go, but I love it right here in Michigan, too.
Can’t wait to try the chick peas. Salt/vinegar is divine!
I want to buy a copy of Operation Beautiful for every woman and girl I know! For starters, though, I’m going to pick up three, one for me and my two sisters. Can’t wait to see your Friday post!
And, finally: Lie to Me is so good, I agree! I want to get my fiance into it. Tim Roth is so great, I’ve always been a fan and it was very cool that he ended up starring in a TV show.
We picked up about 10 GloBars this weekend at Ambrosia. Happy to have contributed to the sell-out. :P
I made the s and v chick peas! NUMMY! Couldn’t stop eating them, I love s and v chips, so these are a PERFECT replacement! Imma hafta make more tonight, even my boyfriend loved them!
I made these tonight and they were so good! I ate most of them tonight so I’ll have to make a second batch tomorrow!
Thanks for sharing this recipe and your inspiring journey!
I don’t think you could use dried beans with this recipe and have the same result as with canned. Dry beans need to be soaked first before using in a recipe. The recipe sounds great! I’d never heard of roasted chickpeas and just now found several online.
Booooo I am sooo bumed. I tryed to make the salt and vinigar chickpeas, jumped in the shower and forgot they were in the oven. I only remembered when I started to smell burning. So sadly my chickpeas were burnt black, only 1 somehow managed to be kinda not burnt so I ate it and it was amazing. I am out of chickpeas but tomorrow I am going to make them again and set the timer on my cell phone.
So, mine are still in the oven, but I soaked dried beans overnight in water, drained, rinsed, and then cooked them in the vinegar. It made the house smell, but…I tried one before tossing them in the oven, and they were even good then…as if the vinegar turned a bit sweet!
Thank you for this recipe!!! I looooooove Salt and Vinegar chips so this is a fantastic alternative to them! I’ve made these at least 4 times and they have been delicious everytime. I literally inhale them because they are so good!!!
Thanks so much for posting this recipe! It was a huge hit in our house. My daughter loves packing these to go with her lunches or for a snack. I need to make another batch this week!
Glad to hear that Tracie!
How do you recommend storing the leftovers? I put mine in a glass container with a tight lid and they get soggy by the next day. Still good, but not quite as good as the first day. Any suggestions are welcome.
I tried using dried chickpeas for this recipe, and they turned out really hard. I had better success when I made them with canned chickpeas. This is seriously one of my favorite snack recipes, though! :-)
Made the chickpeas today for an after school snack for the kids – not sure if there will be any left by 4:00!!!!! Thank you for sharing, they are delicious!!!!!!
haha I can relate…too good not to eat all at once!
I made these today and had to substitute apple cider vinegar since I was out of white. They were delicious!!! My daughters and I also made endurance crackers yesterday and enjoyed them topped with almond butter and organic honey from our neighbors. Thank you so much for your recipes! I can’t wait for your cookbook!!!
Hey Lindsay, so glad to hear they work with ACV, I never thought of using that!! I bet it would be lovely though. That’s great you also enjoyed the endurance crackers too. Thanks for reading!!
you are a legend!! I tried the salt and vinegar chickpeas last night and they were delicious! The only down side is that it makes your whole house stnk of vinegar fpr a few hours but it was totally worth it!
Thank you
x
hah yea it does! Glad you enjoyed them.
How should I store these? and how long do they last in storage? I CANNOT get enough of these buuuuuut I feel terrible making my entire apartment smell like pickle juice (my roommate isn’t too please,) so I need to make big batches.
Can these be made in advance … What is their shelf life?