Salt and Vinegar Roasted Chickpeas
Salt and Vinegar Roasted Chickpeas. An easy, protein and fiber-packed healthy snack that you won’t be able put down!
So, I’m just going to cut to the chase with this post. These salt and vinegar chickpeas were totally inspired by Jessica’s BBQ roasted chickpeas in her new cookbook. Have you roasted chickpeas before? I totally hadn’t up until a week or so ago.
I’m officially a changed woman.
In the past, chickpeas haven’t really been my thing. Give me all the homemade hummus in the world, but whole cooked chickpeas? Eh. I’ll eat them, but I’d prefer other beans any day of the week. But man, these are good! And totally snack worthy.
Like, I-could-eat-an-entire-can-of-chickpeas-in-one-sitting snack worthy. It sounds bizarre to admit that I could happily toss back that many chickpeas (seriously, I wouldn’t even believe me!), but they are oddly addictive.
They are best right out of the oven when they are all crispy and crunchy, but I was snacking on these even hours later. Like, past their prime. I literally cannot even explain it!
Plus, they are ridiculously healthy (and wedding dress friendly, blah). Protein and fiber for days.
Anyway, in Jessica’s recipe intro, she essentially promises that you can turn your favorite flavor into a roasted chickpea, and the idea totally stuck with me. SALT AND VINEGAR! Yes, yes, yes.
Five minutes later I was in the kitchen opening a can of chickpeas and preheating the oven.
Now, I must admit, I feel a little silly posting this recipe because there are practically no ingredients involved, and the title practically speaks for itself….but then, I just kept on munching. So, I eventually reconsidered.
I mean, we could all use more easy, healthy snacks like these in our lives, right? Right.
Salt and Vinegar Roasted Chickpeas
Equipment
Ingredients
- 1 (15-ounce) can chickpeas drained and rinsed thoroughly
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt or more to taste
- freshly ground black pepper
- 1 tablespoon red wine vinegar
Instructions
- Preheat the oven to 425°F (218°C) Place the drained and rinsed chickpeas on a clean kitchen towel (or paper towels) and pat dry. It is very important for the chickpeas to be as dry as possible before they hit the oven, otherwise they won't crisp up properly.
- Place the chickpeas on a half sheet pan and drizzle them with the olive oil. Add the salt and freshly ground pepper, and toss until evenly distributed.
- Roast for 15 minutes. Remove from the oven, and toss the chickpeas with a spatula or wooden spoon. Roast the chickpeas for an additional 10 minutes or until they are golden brown and crispy (but not too dry).
- Drizzle the chickpeas with the vinegar, toss, and pop them back into the oven for another 30 seconds or so. Remove from the oven and allow to cool slightly before eating (the salt and vinegar flavor will be more pronounced when they are lukewarm, rather than piping hot out of the oven).
52 Comments on “Salt and Vinegar Roasted Chickpeas”
Thank you for this recipe I’m really enjoying this snack!
I made these and thwyre absolutely scrumptious!
My only issue is trying not to eat them all at once!
Thank you so much for the recipe! X
Delicious have been looking for healthy movie snack. Chickpeas are wonderful.
Was very tasty, but needed to crisp up more.
Hi Laura,
I’ve found storing them in brown paper bags rather than air tight keeps the moisture off and increases the shelf life by a few days.
Great idea!!! Also, a silica gel packet would also help keep them crispy.
These were SO good and just one serving is super filling. It’s the perfect healthy and satisfying snack. My 3- year old loves them, too, and they make a great grab-and-go healthy snack for him which I LOVE. This recipe has become a staple around here for sure.
So happy to hear that! And love that your boy loves them too. Thanks for the feedback!
How many weight watchers points would be in a can of these little gems?
I’m going to try using the London Pub Malt vinegar ?
Only chickpeas or would a 5 bean mix work too?
Only chickpeas! I’ve never tried roasting another canned bean, and I don’t think it would work. Chickpeas have a lower moisture content and are much sturdier than other canned beans.
How do you think a white balsamic vinegar will taste?
I think it could work, definitely!
“So, I’m just going to cut to the chase with this post.” *proceeds to write an essay about her life story
JUST POST THE RECIPE NO ONE CARES ABOUT THE HISTORY OF GARBANZO BEANS
I like how you complained about the post length (which is many many years old) but somehow had enough time to leave a comment.
Would these work with white vinegar or apple cider vinegar?
I think white vinegar would be more ideal, but definitely! Just remember to make them extra dry and to serve them right away. They don’t hold up extremely well with time! Hope this helps!