Easy Salt & Vinegar Roasted Chick Peas




  • 2 cups canned chickpeas
  • 3-4 cups white vinegar
  • 1 tsp. Choice of Flavour-infused Rock Salt
  • 2 tsp. extra virgin olive oil



  1. Line the roasting tray with parchment paper.
  2. Take chickpeas and vinegar and place in a medium sized pot.
  3. Add a teaspoon of flavoured salt.
  4. Bring to a boil and then remove from heat. Let it sit in pot for 30 minutes.
  5. Preheat oven to 180.
  6. Carefully drain chickpeas. Place on lined baking sheet and drizzle with olive oil and sea salt. Massage with fingers until fully coated.
  7. 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 your choice of salt and toss it about a little. Enjoy as a high protein snack or as a side to a lunch or dinner.

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