Salt and Vinegar Roasted Chickpeas. An easy, protein- and fiber-packed healthy snack you won’t be able to put down!
These salt and vinegar roasted chickpeas were inspired by Jessica’s BBQ roasted chickpeas. If you haven’t roasted chickpeas before, prepare to be surprised — they transform into an addictive, crunchy snack in minutes.
I wasn’t always a chickpea fan. I love creamy homemade hummus, but whole roasted chickpeas weren’t something I reached for. That changed the first time I tried them straight from the oven: crisp, tangy, and totally snack-worthy. I found myself happily reaching into the bowl again and again.
The secret to perfect roasted chickpeas is drying them thoroughly before roasting so they crisp up instead of steaming. They’re best right out of the oven when they’re golden and crunchy, but even hours later they’re still satisfying. Plus, they pack protein and fiber, making them a healthier snack option.
Once the idea of salt and vinegar hit me, I couldn’t wait to try it. Five minutes later I had a can of chickpeas open and the oven preheating.
The recipe is simple, with minimal ingredients, but the result is flavorful and addictive. These are an excellent easy snack to keep on hand for parties, lunchboxes, or anytime hunger strikes.
Salt and Vinegar Roasted Chickpeas
Pin
Review
1.5
Cups Chickpeas (2-3 Servings)
Equipment
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Half Sheet Pan
Ingredients
- 1 (15-ounce) can chickpeas drained and rinsed thoroughly
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt or more to taste
- freshly ground black pepper
- 1 tablespoon red wine vinegar
Instructions
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Preheat the oven to 425°F (218°C). Place the drained and rinsed chickpeas on a clean kitchen towel or paper towels and pat dry. Getting the chickpeas as dry as possible is key to achieving crispiness.
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Spread the chickpeas on a half sheet pan and drizzle with the olive oil. Sprinkle with kosher salt and freshly ground black pepper, then toss to coat evenly.
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Roast for 15 minutes. Remove the pan and toss the chickpeas with a spatula or wooden spoon, then roast for another 10 minutes or until golden brown and crispy but not overly dry.
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Drizzle the roasted chickpeas with the red wine vinegar, toss to combine, and return to the oven for about 30 seconds to set the flavor. Remove and let cool slightly — the salt and vinegar taste is most pronounced when they are lukewarm.
Calories: 198 kcal,
Carbohydrates: 27 g,
Protein: 9 g,
Fat: 7 g,
Sodium: 755 mg,
Fiber: 7 g
