Originally developed by Angela Liddon of Oh She Glows, this warm and salty snack is sure to satisfy. Enjoy the crispy chickpeas on their own or toss into a salad in place of croutons.
Ingredients:
1.5-2 cups cooked chickpeas (one 15-oz can), drained and rinsed
2.5-4 cups white vinegar
1/2-1 tsp fine grain sea salt, to taste
2 tsp extra virgin olive oil
Directions:
1. Line a baking sheet with tin foil or parchment paper and preheat oven to 400F.
2. Add chickpeas into pot and cover with vinegar. Add a dash of sea salt.
3. Bring to a boil and then remove from heat. Let sit in pot for 15-20 minutes, uncovered.
4. Carefully drain chickpeas in a strainer and discard vinegar. Place chickpeas on lined baking sheet and drizzle with olive oil and sea salt. Massage with fingers until fully coated.
5. Roast for 25-35 minutes, stirring once halfway through. Keep a careful eye on them after 20 minutes of cooking to ensure they don’t burn. Cool on pan for 5 minutes. They will crisp up as they cool.
Enjoy as a high protein snack or as a side to a lunch or dinner.
Per Serving: 150 calories, 6g protein, 21g carbohydrates, 6g fibre
