Saturday, 21 September 2013
Salt and Vinegar Roasted Chickpeas
I remember back in the days when I was a vegetarian, I would eat chickpeas all the time. I would eat chickpea salad wraps for breakfast, lunch and dinner. Going out to the store, I would but a huge, overloaded bag of chickpeas that could feed an army and then some. But for some reason, after I started eating meat, I stopped my whole chickpea craze.
Well people, it's coming back!
I have been seeing recipe after recipe for roasted chickpeas that made me drool. I needed to make some of my own! That is when I saw a recipe for salt and vinegar chickpeas that I thought: This is the one.
And it really was the one. But not the one in the sense that I would take it on long walks on the beach. This batch barely lasted 15 minutes in my house, it was so good. I needed to swat people away with my spatula so that I can take these pictures.
So if you're craving some salt and vinegar chips (like I do 89% of the day) but want something healthier, here's your solution!
Adapted from Oh She Glows
What you'll need:
-2 cups cooked chickpeas
-3 cups white vinegar
-1 teaspoon coarse salt
-2 teaspoons extra virgin olive oil
1. Pour the chickpeas and vinegar in a medium saucepan, and add a pinch of salt. Bring to a boil, then remove from heat.
2. Preheat the oven to 400˚F. Line a baking sheet with aluminum foil.
3. Drain the chickpeas and place on the prepared baking sheet. Sprinkle with the coarse salt and olive oil and massage with fingers until fully coated.
4. Roast in the preheated oven for 25 minutes, or until golden.