I LOVE SEA SALT AND VINEGAR!
I am always looking for new healthy snacks to send with Tom to work. When I found this recipe I flipped, my mind started racing with the variety of things I could use this method on! Raw cashews are my next venture, I’ll let you know how it goes. For now, Chickpeas.
Sea Salt and Vinegar Chickpeas
- 2 cups drained canned chickpeas
- 4 cups white vinegar
- 3 tsp coarse sea salt divided
- 2 tsp extra virgin olive oil
This is crazy easy. Add your chickpeas to a pot with 4 cups of vinegar and bring to a boil. Once they’ve started boiling rapidly you can turn off the heat and add 1tsp of salt to season. DON’T add salt before the water boils. This will make the skins tough and a lot of them will break off. Let your chickpeas soak in the salted vinegar for about 30 minutes.
Preheat your oven to 425° and line a baking sheet with foil.
Drain your chickpeas and toss them in a small bowl with the olive oil and salt to taste. (I used about 2tsp, feel free to add as much or little as you like, they’re yours!)
Lay them on your baking sheet in a single layer and bake for about 45 min, flipping them halfway through.(Toss them up a bit, I find if you just give them a shake the outside ones become burnt and the inside are a tad undone.) Watch them closely after about 30 minutes, they burn quickly.
I like to transfer them to a paper towel lined plate about 2 minutes after I take them out to soak up the extra oil, preventing them from becoming soggy.