Salt & Vinegar Roasted Chickpeas from

October 21, 2014

accompaniments, Snacks

Salt & Vinegar Roasted Chickpeas

Salt + Vinegar Roasted Chickpeas

Yield: ~ 1 1/2 Cups Chickpeas (2-3 Servings)

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes


  • 1 (15-ounce) can of chickpeas, drained and rinsed thoroughly
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper
  • 1 tablespoon red wine vinegar


  1. Preheat the oven to 425 degrees Fahrenheit. Place the drained and rinsed chickpeas on a clean kitchen towel (or paper towels) and pat dry.
  2. Place the chickpeas on a large baking sheet and drizzle them with the olive oil. Add the salt and freshly ground pepper, and toss until evenly distributed.
  3. Roast the chickpeas at 425 degrees for 15 minutes. Remove from the oven, and toss the chickpeas with a spatula or wooden spoon. Roast the chickpeas for an additional 10 minutes or until they are golden brown and crispy (but not too dry).
  4. Drizzle the chickpeas with the vinegar, toss, and pop them back into the oven for another 30 seconds or so. Remove from the oven and allow to cool slightly before eating (the salt and vinegar flavor will be more pronounced when they are lukewarm, rather than piping hot out of the oven).

Best served within a few hours of roasting (preferably right after); they can also be stored in an airtight container for 1 to 2 days.

Inspired by Seriously Delish by Jessica Merchant.


About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

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