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Salt and Vinegar (no, not chips) Chickpeas!


  • 2 traditional cans chickpeas (also known as garbanzo beans), drained and well rinsed
  • 4 cups white distilled vinegar (32 oz)
  • Coarse sea salt
  • Extra virgin olive oil


Line a baking sheet with tin foil or parchment paper.

Place  1/4 cup Kosher salt, chick peas, and vinegar in a medium sized pot.

Bring to a boil, stirring here and there to incorporate all ingredients, and then remove from heat. Let sit in pot for 1 hour.

Preheat oven to 425F and place a rack in the center of the oven.

Carefully drain chickpeas (do not rinse).

Place on lined baking sheet and drizzle with olive oil and sea salt. Massage with fingers until fully coated. Roast for 18 minutes, then flip half way through.

Keep a careful eye on them after an additional 17 minutes. Cook for additional 10 minutes or so until they are golden and crispy (not black). Toss with additional salt if desired.

Allow to cool and serve as a great snack. Delicious with an icy cold brew.


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