Salt And Vinegar Roasted Chickpeas

1. 1

   Line a baking sheet with tin foil or parchment paper.

2. 2

   Take chickpeas and vinegar and place in a medium sized pot. Add a dash of sea salt. Bring to a boil and then remove from heat. Let sit in pot for 30 minutes.

3. 3

   Preheat oven to 425F.

4. 4

   Carefully drain chickpeas.

5. 5

   Place on lined baking sheet and drizzle with olive oil and sea salt. Massage with fingers until fully coated. Roast for 45 minutes, flipping once half way through.

6. 6

   Keep a careful eye on them after 35 minutes of cooking to ensure they don't burn. The goal here is crispy and golden chickpeas, not blacklol.

7. 7

   Enjoy as a high protein snack or as a side to a lunch or dinner.

8. 8

   *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!

* Per serving · 4 servings · Values may vary.

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