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!
Hello!
I have gabonzo beans in the pot as we speak!! I will let ya know how they turn out. Thanks again for recipe. As long as it works I will blog about it! :)
I tried to make these and they came out WAAYYY too vinegar-y. I boiled them and let them sit in pure distilled white vinegar for 30 minutes, was I supposed to dilute it?
By the way, I just stumbled upon your blog and I LOVE it!
I really liked this recipe–it’s fantastic for satisfying salt cravings. The texture was much better when the chickpeas are straight out of the oven. Mine lost a lot of their crispiness once they were stored in a Tupperware container. Would love to work out a way to keep them crispy. Anyone tried re-heating them?
It looks good, but be forewarned it makes your kitchen really smell strongly of vinegar, or as my son said “Terrible!!”
Hi there, I tried this salt and vinegar chickpea recipe because it sounds delish but mine didn’t cook through properly. Maybe you could help me figure out where I went wrong. I boiled 1 can of chickpeas in 3.5 cups of white vinegar with a dash of salt, let it sit for 30 minutes after removing from heat, tossed them on a pan, sprayed them with olive oil, sprinkled salt on them, and popped them in the oven at 425 degrees. I turned them twice but by the time they were in there for 30 minutes all of the outer ones were burnt to a crisp and they all have mushy/grainy centers :(.
Wow, great recipe! I featured it on my blog today. Thanks for sharing!!
http://www.diaryofaneverydaygirl.blogspot.ca/2013/04/tasty-tuesday.html
I made these today and they’re amazing !
I love! love ! the strong flavor of the SS&V Kettle chips. After the 30 min soak they smelled like peas I strongly dislike peas!!! I soaked them another 30 min… and added a bunch more salt. Still they smelled funkie… over all I soaked them 3 hours this worked! I roasted them a tad longer for more crunch…. We loved them… nice flavor. I used caned peas, I may try this with dry beans next time.
Do you keep these in the fridge? Also do you have a recipe for vinegar and sea salt almonds?
I love salt and vinegar chips, so I wanted to love these, but to me, they just tasted like chickpeas with a lot of vinegar on them :(
Thank you for the recipe!
Thanks for sharing, Angela. It is fun to dig into your archives… finally made these and they were good. :)
I posted mine here:
http://tastespace.wordpress.com/2013/07/13/salt-and-vinegar-roasted-chickpeas
Made this today. Checked them after 20 minutes and they were pitch black.
Im so sorry to hear that Kristen! I’ve edited the recipe to reduce the temp and cook time. I just made these in a different oven (since I moved) and the cook time was much less. I’ve changed it to 400F and cook time of around 30 minutes or so. I hope your next batch goes better if you try them again!
just wanted to say how addictive and amazing these are !!!! i followed the recipe and it worked out perfectly for me!
thank you so much for another wonderful recipe angela. every time i make one of your recipes everyone begs me for it. this is going to spice up my lunch salads for the week (if i can manage to not eat all of them tonight). :)
Hi! My chickpeas did not turn out crispy :-/ They have a hard outer layer and a mushy inside.
I left them in for 50 minutes and turned it up to 425 for the last 10 minutes. They’re very golden brown, just not crispy.
Any ideas of what I did wrong?
Thank you :)
This recipe looks delicious! I just have a quick (dumb) question – do you need to drain the chickpeas before you combine them with the vinegar and bring them to the boil? Thanks!
Yes you do drain them before -enjoy!
Going to try the chickpea recipie. How should they be stored and how long will they last?
Just made these since I had some leftover chickpeas I made the other day and I was reading the reviews for your book on Amazon where a few people mentioned them! I did not think I wold like them so much- but yum!!! Easy and delicious. Thanks! Your book looks beautiful and if I am not lucky enough to win it I will be ordering it for sure.
Hi Angela!
do you really boil chickpeas in almost 1 litre of vinegar???? Sounds like a lot to me!!!! is it right???
yes thats correct!
So….what happens if they don’t get crispy? Any suggestions as to how to use them?
Hi, love the recipe. FYI though, you would not want to use dried chickpeas and cook them in vinegar as the vinegar would prevent them from softening. You always want to soften/soak/thoroughly cook dried beans before adding an acid component (vinegar, tomatoes, BBQ sauce, lemon…) as the acid would prevent them from softening so you would end up with “woody” beans. If you choose to use dried beans, cook them first and after that, add the acid. Otherwise, looks great!
great tip, thanks!