- 300g (drained weight) canned chickpeas
- 300ml white vinegar
- 1 tsp. Choice of Flavourmagic Flavour-infused Rock Salt
- 2 tsp. extra virgin olive oil
Directions:Line the roasting tray with parchment paper.
Take chickpeas and vinegar and place in a medium sized pan.
Add a teaspoon of your choice of Flavourmagic Flavour-infused Rock Salt. It works really well with Smoked, Thai or Garlic & Parsley.
Bring to a boil and then remove from heat. Let it sit in pot for 30 minutes.
Preheat oven to 180.
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.
The goal here is crispy and golden chickpeas, when they come out of the oven add another teaspoon of your choice of Flavourmagic Rock Salt and toss it about a little. Enjoy as a high protein snack or as a side to a lunch or dinner.