Roasted salt and vinegar chickpeas. Yasssss.
Currently on route to New York City! S0 unbelievably excited to be heading to this big city. My mom and I went to NYC two summers ago for a few days. It was great, but was not long enough. I have also been to NYC with my cheer team back when I was in high school. This time will be different though. We are going for 5 days! We have tons on our bucket list this time too. I will be doing travel posts to keep everyone updated on our adventures. I’m hoping to explore the best vegan places to eat and of course all the touristy places.
Anyways, I’m currently on the train writing this blog post. The train we are on has free wifi, so I pre planned some posts to edit and get up while I’m on here. I figured I have five hours, might has well be productive! So here we go.
I have a confession. I am currently obsessed. And when I say obsessed, I mean fully addicted.. If you have never tried roasted chickpeas you are seriously missing out. I even convinced Dylan to try them! Yes, carnivore + chip devouring Dylan. And to his surprise, he actually liked them! I wasn’t surprised though.. they are amazing.
In order to stay away from a deathly bag of cancer causing chips.. I needed to find an alternative to nuts. Don’t get me wrong I love a good handful of natural almonds, but they can get boring after a while. Especially when you look beside you and see your boyfriend crunching down on some Miss Vicky’s Salt and Vinegar chips… So I have ventured out to vinegar up some classic roasted chickpeas.
Enjoy these roasted chickpeas!
- 2 cups cooked chickpeas (or 1 can), drained and rinsed
- 3 cups white vinegar
- 1 tsp pink salt
- 2 tsp extra virgin olive oil
- Preheat oven to 450 degrees F (230 degrees C).
- Place chickpeas and vinegar into a pot. Boil for 15-20 minutes.
- Drain chickpeas and discard vinegar. Blot with paper towel to dry the chickpeas if very wet.
- Place chickpea in a large bowl and drizzle with olive oil and pink salt. Massage with fingers until fully coated.
- Spread on a baking sheet, and bake for 25 to 35 minutes, until browned and crunchy.