This Salt and Vinegar Roasted Chickpeas will become your new favorite. snack.Crunchy, tangy, and salty……An easy, protein and fiber-packed healthy alternative to chips. Warning, you will need to make more than one batch.
* 1 (15 oz) cans of chickpeas, drained and rinsed * 1 1/2 cups white distilled vinegar * 1 Tablespoon oil * 1 teaspoon salt ( or more ) * 1/2 teaspoon pepper (optional)
Combine chickpeas and vinegar in small sauce pan and bring to a boil. Turn off the heat, cover and let sit for 30 minutes.
Drain and spread on a baking sheet and lightly pat dry with a paper towel to remove moisture ( or let it air dry for 30 minutes)
Preheat oven to 400º.degrees.
Toss the chickpeas with oil, salt, and pepper and bake for 45 minutes, or until golden brown and crunchy, stirring every 15 minutes or so.