Somewhat Simple

Salt and Vinegar Chickpeas

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Chickpeas are an absolutely fantastic, super healthy snack.  These salt and vinegar chickpeas are roasted to perfection and simply delicious!

Looking for a few more healthy snacks? Here are some of our favorites – Antipasto Skewers, Homemade Fruit Roll-Ups, Skinny Cheesecake Bites, Homemade Granola Bars and Strawberry Basil Frozen Yogurt.

a bowl of roasted salt and vinegar chickpeas

An Easy Version

We all have those irresistible foods, the ones we just have to have a few bites of whenever we see them.  For me, the worst craving culprits are salt and vinegar chips. (My husband can’t stand them, which is fine. More for me!) I first saw Alton Brown whip up these crunchy, tangy salt and vinegar chickpeas on Good Eats a few years back, but his version involved hours of soaking and marinating.

And you know me – I love food, but it has to be easy to make or I’m not interested. I got to work trying to replicate and simplify this recipe.  I am happy to say that after a couple dozen batches of trial and error, I nailed it.  I came up with the perfect technique for roasting up the best, crunchiest chickpeas no matter what flavor profile I’m going for and I’m going to show you how to do it.

roasted chickpeas on a baking sheet

How to Make Salt & Vinegar Chickpeas

Prep – You’ll want to give the chickpeas a good rinse. Next, you’ll toss them in olive oil and a sprinkle of salt.

Roast – Bake them for 25-30 minutes in a 400-degree oven until crisp.  During this time you’ll want to make sure you stir things around once or twice.

Final Touches – Take the pan out of the oven and pour vinegar over the batch and add a sprinkle more of salt. Toss to coat, and then return them to the oven for another 10-15 minutes until the chickpeas are crunchy.

Serve – Let cool completely and enjoy!

looking down on a bowl of salt and vinegar chickpeas

Recipe Tips

  • A Little Extra Heat – The trick that really makes these salt and vinegar chickpeas so perfect is the second round of roasting. You get them almost done the first time then add the vinegar, then pop them back in to re-crisp up that tangy coating!. If you don’t do the second roasting, they get soft and soggy quickly.
  • Other Flavors – If you’re trying a different flavor that doesn’t use vinegar or another liquid/sauce, you don’t need to bother with the second roasting.
  • Fresh Air – You might want to open your kitchen windows while roasting if you don’t like the smell of vinegar in your oven.
  • Easy Snacking – I like to roast up big batches of them and put them in mini ziplock bags or a small deli containers for easy grab and go snacking.
  • A Salad Topping – It’s a little unconventional, but these chickpeas also make a great as easy gluten-free croutons on salads!
a bowl of roasted salt and vinegar chickpeas
5 from 4 votes
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Salt and Vinegar Chickpeas Recipe

Chickpeas are an absolutely fantastic, super healthy snack and these Salt and Vinegar Chickpeas are simply delicious!
Course Snack
Cuisine American
Keyword 3 ingredients, beans, healthy
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2 cups
Calories 69 kcal

Ingredients

  • 2 15 oz cans chickpeas
  • 1 Tbsp olive oil
  • 1/4 cup red wine vinegar
  • salt or flake salt

Instructions

  1. Heat oven to 400* and rinse chickpeas well
  2. Toss chickpeas with olive oil and a sprinkle of salt, roast 25-30 minutes until getting crisp. Make sure you stir things around once or twice
  3. Take the pan out, pour over vinegar and a sprinkle more of salt, toss and return to the oven for 10-15 minutes until chickpeas are crunchy
  4. Let cool completely and enjoy!

Recipe Notes

Note: if you want the more authentic flake salt put that on after they are completely done (after step 3), otherwise the vinegar will start to dissolve the salt.

Nutrition Facts
Salt and Vinegar Chickpeas Recipe
Amount Per Serving
Calories 69 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 3mg0%
Carbohydrates 1g0%
Sugar 1g1%
Protein 1g2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

a bowl of roasted chickpeas

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