Easy Salt & Vinegar Roasted Chick Peas
- Number of Servings: 4
Ingredients
* 2 cups canned chickpeas* * 3-4 cups white vinegar * 1 tsp Coarse sea salt * 2 tsp extra virgin olive oil
Directions: Line a baking sheet with tin foil or parchment paper. 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. Preheat oven to 425F. Carefully drain chickpeas. 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. 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 black…lol. Enjoy as a high protein snack or as a side to a lunch or dinner.
Serving Size: Makes 4
Number of Servings: 4
Recipe submitted by SparkPeople user MARY1627.
Serving Size: Makes 4
Number of Servings: 4
Recipe submitted by SparkPeople user MARY1627.
Nutritional Info Amount Per Serving
- Calories: 164.9
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,702.7 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 10.5 g
- Protein: 9.0 g
Member Reviews
-
MYHNYMYBB
I made this with frozen green peas instead, it is very good! Great for when you want something crunchy and salty without all the fat of regular chips.I did not boil the peas though, I put them in a bowl with the vinegar and microwaved for two min. on high. Then I just let them sit in the micro. - 1/29/12