Crispy cider vinegar and sea salt roasted chickpeas

A tasty snack or crunchy garnish!

I am trying to incorporate a lot more pulses – including delicious, good-for-you lentils, dried beans and chickpeas – into my cooking. Like other pulses, chickpeas are nutritional powerhouses. They’re an excellent protein source that’s low in saturated fat, very low in cholesterol and a good source of dietary fiber, zinc and folate. They have a bit of a nutty flavour that is wonderfully enhanced by roasting. Light, crispy and full of flavour, these protein packed snacks are great on their own or as a garnish for soups or salads. Play around with other spices if you like – I love this chili-lime version; they’re also delicious roasted with just oil then tossed in a cinnamon sugar mixture as soon as they come out of the oven.. You can definitely make this treat with dried chickpeas, which you’ll need to soak and cook, but for this recipe, canned ones – if you can find them – are just as good plus a whole lot faster and easier.

Soaking chickpeas in hot cider vinegar prior to roasting until crispy gives them an excellent flavour.

Light, crispy and full of flavour, these protein packed snacks are great on their own or as a garnish for soups or salads. Play around with other spices if you like – a few shakes of chili powder or smoked paprika, for example. You can use dried chickpeas, which you’ll need to soak and cook, but for this recipe, the canned ones are just as good plus a whole lot faster and easier. If you like these little flavour nuggets, you might also enjoy this chili-lime version; they’re also delicious roasted with just oil then tossed in a cinnamon sugar mixture as soon as they come out of the oven.

Ingredients

  • 1 can (19 ounces/540 mL) chickpeas, rinsed well
  • 1 1/2 cups (375 mL) cider vinegar
  • 1 1/2 tablespoons (22 mL) olive oil
  • 1 1/2 teaspoons (7.5 mL) coarse sea salt
  • 1/2 teaspoon (2.5 mL) freshly ground pepper

Method

  • Pour the vinegar into a medium-sized saucepan. Cover pot with a lid and place on high heat. As soon as the vinegar is boiling, add the rinsed chickpeas to the pot and remove from heat.
  • Let stand 30 minutes.
  • Preheat oven to 400F.
  • Drain chickpeas, discarding vinegar. Pour chickpeas out onto a clean dish towel and roll them around gently to dry thoroughly.
  • Put chickpeas in a clean bowl and drizzle with olive oil. Toss gently to coat evenly.
  • Spread chickpeas out onto a baking sheet. Sprinkle with salt and pepper.
  • Roast in oven for 40 – 45 minutes, jiggling the baking sheet occasionally.
  • The chickpeas will turn a dark golden brown and get crunchy. If you take them out of the oven too soon, you can always put them back in the oven for a few more minutes later.
  • Remove from oven and serve warm or at room temperature.
  • Store in an airtight container for several days.

Makes approximately 2 1/2 cups (625 mL).

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

7 thoughts

  1. If you cook them from dried, can you just cook them initially in the vinegar? Have you tried that?

    1. Great question! I have not tried that. I’m not sure if the acid would affect the way that the chickpeas cook from dried or not. It would be an inexpensive experiment, however. If you do try it, please let me know!

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