Roasted chickpeas are a great snack because they’re high in protein, gluten-free and vegan. As a bonus, this recipe is really low maintenance so you can catch up on some reading, cleaning, binge-watching Netflix, whatever.

I originally got this recipe from Oh She Glows but I changed a couple of things. I thought that since you boil the chickpeas in vinegar, they would really absorb the flavour. But I found that once I’d baked them, a lot of the strong salty vinegar flavour that I wanted had evaporated. I’d suggest splashing some vinegar on the chickpeas halfway through baking to keep the flavour locked in.

I’m interested in trying salt and vinegar mix on things like chex mix that absorb lots of flavour for making a savoury snack—maybe next time. I think they absorb the flavour really well.

Ingredients

• 1 (540mL) can chickpeas, drained and rinsed
• 3-4 cups white vinegar (plus some for splashing)
• 1 tsp. coarse sea salt
• 2 tsp. olive oil

Method

Place the chickpeas and vinegar 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, allowing chickpeas to absorb flavour.

Preheat oven to 400 degrees F. Carefully drain chickpeas and evenly spread on lined baking sheet. Drizzle with olive oil and sea salt. Massage with fingers until fully coated. Roast for 30-40 minutes, stirring once half way through and splashing on a small amount of vinegar. Keep a careful eye on them after 25 minutes of cooking to ensure they don’t burn. Serve hot on soup, salads, or just as a snack, and keep remaining roasted chickpeas in an airtight container.