I am not a fan of chickpeas — their texture is a real turn-off for me. I’ve tried them in soups and salads, but the internal mush is just too much. But I want to like chickpeas, so I was tickled when I happened upon a new way to try them on Heart and Habit.
I am pretty much on board with all things salt and vinegar, so Heart and Habit‘s roasted salt and vinegar chickpea recipe sounded like it could be a way to make chickpeas a little bit more tolerable. The best part, aside from the salt and vinegar? It’s so easy.
All you need is a can of chickpeas, apple cider vinegar, olive oil, salt, and pepper.
Drain and rinse the chickpeas. Then soak them in vinegar for a few hours. I soaked mine for about 2.5 hours. The longer they’re in the vinegar, the bigger bite they’ll have.
Drain the vinegar. Toss the chickpeas in olive oil, salt, and pepper. Then roast the chickpeas for 40 minutes at 400° F.
Mine came out of the oven crispy and golden brown. I could probably have used more salt and pepper — go heavy on the seasonings. But they are delicious and a significantly less guilty pleasure than salt and vinegar potato chips.
You can find the recipe here.
Quick note: These were delicious when they were fresh out of the oven, but didn’t keep super-well. Mine got stale pretty quickly. Make them fresh and enjoy right away!