What do you do with leftover chickpeas? Make Salt and Vinegar Roasted Chickpeas of course! If you like salt and vinegar potato chips, my guess is that you'll like these. Yes they taste like vinegar. That's part of the yumminess of it though. You have to really let these cook so they get crunchy otherwise (they are still good) but they are softer in texture. I'd totally make these again either for a snack, with my lunch or anytime I have leftover chickpeas. :)
2 cups canned chickpeas
3-4 cups white vinegar
1 tsp Coarse sea salt
2 tsp extra virgin olive oil
Line a baking sheet with tin 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 45 minutes, flipping once half way through. Keep a careful eye on them after 35 minutes of cooking to ensure they don’t burn.
3-4 cups white vinegar
1 tsp Coarse sea salt
2 tsp extra virgin olive oil
Line a baking sheet with tin 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 45 minutes, flipping once half way through. Keep a careful eye on them after 35 minutes of cooking to ensure they don’t burn.
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