Easy Salt & Vinegar Roasted Chickpeas Adapted from Oh She Glows
- 2 cups canned chickpeas
- 3-4 cups white vinegar
- 1 tsp sea salt
- 2 tsp extra virgin olive oil
Line a baking sheet with 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 35-45 minutes, flipping once half way through. Keep a careful eye on chickpeas after 35 minutes to prevent burning.