Chickpeas seem to be a constant fan favorite regardless of what form they hold. Hummus, hummus toppers, salad mix-ins, gluten free & vegan baking alternative, or simply snacks, chickpea's usage in the kitchen is limitless. One of my favorite ways to enjoy them is in snack form. My recipe for salt & vinegar chickpeas is incredibly easy & is also a great healthy alternative to salt & vinegar potato chips. Not to say potato chips can be permanently replaced [because lets be honest, they really can't], but when you're craving something salty & crunchy but are trying to limit your processed foods consumption, this is certainly a better option.
1 can chickpeas [in liquid, not dried]
3/4 cup distilled white vinegar
3/4 cup red wine vinegar
2 teaspoons salt
1 tablespoon olive oil
Prep time: 5 minutes
Cook time: 55 minutes
Total time: 1 hour
Servings: about 3 servings [although it's pretty easy to eat the entire bowl in one sitting!]
Preheat oven to 400 degrees [F].
Drain & rinse chickpeas.
Add chickpeas, distilled white vinegar, red wine vinegar & 1 teaspoon salt into a pot & bring to a boil.
Once chickpeas are brought to a boil, remove pot from stove & let sit for 25 minutes. [The longer you let the chickpeas sit in the vinegar, the more flavorful they will get].
Next, drain chickpeas & lay them out on a baking tray.
Coat chickpeas in 1 tablespoon olive oil & remaining 1 teaspoon salt.
Bake chickpeas for 30 minutes, stirring them once halfway through to ensure all sides become crispy. Keep an eye on them while they cook however, & take them out if they look like they are starting to burn.