:: Salt And Vinegar Roasted Chickpeas Recipe ::
Welcome to my experiment! I put 3 flavors of roasted chickpeas up against one another and Salt and Vinegar came out the winner – hands down! Roasting chickpeas is a fantastic whole food snacking option. They’re gluten free so they’d be ideal for sharing at gatherings when you may run into people who need gluten free food.
Roasted chickpeas are NOT a snack you want to store. They definitely lose their crunchy texture as they sit. Also, these jars pictured were only for carrying them – you definitely don’t want to cover them for any length of time.
They have a really great crunch when they’re out of the oven and cooled! Alright, let me be completely transparent… I am a potato chip L O V E R. If I have them – I eat them. It’s the salt. It’s the fat. It’s the salty fat and the crunch. I don’t know – I’m a mess sometimes for a chip. I feel like that qualifies me to recommend these as a wonderful replacement!
Salt And Vinegar Wins!!!
I adore all three of these flavors. BBQ, Horseradish and Salt & Vinegar. The vinegar chickpeas were the first to dry out so they roasted up nice and crisp. They also retained the most flavor. Possibly a bbq rub would’ve worked better for the bbq flavor. I’m not sure, but for now I’m loving the winner!!!
I used dried chickpeas (garbanzo beans) which are very inexpensive! $1.37 for 16 oz. The only extra effort it required is using the quick soak method: Bringing rinsed beans to a boil for 2 minutes, remove from heat, covered, for a few hours. For purposes of my experiment I divided the bag into 3 portions of about 2 cups each. But, now that I know which flavor is definitely a favorite, the whole bag from now on will be all salt and vinegar.
How to Make Salt and Vinegar Roasted Chickpeas
Making them is super easy! Roasting does take a bit of time on this snack, but it’s not a bulky oven item – maybe consider roasting when the oven will already be on for cooking something else?
- Bag of dried garbanzo beans
- 3/4 cup white vinegar
- 3 tsp salt
- 2 Tbsp olive oil
- Follow instructions on bag for quick soak method, straining beans after they have sat in water a few hours
- Preheat oven to 350
- In a large pot or wide skillet (to give the most surface area, bring beans, vinegar, salt to a simmer for 3 minutes stirring often
- Remove from heat and cover - let soak for 20 min (stirring occasionally)
- Strain beans from vinegar and toss with olive oil
- Sprinkle with a bit more salt
- Spread on foil lined cookie sheet
- Roast for 35-45 minutes checking and stirring every 15 minutes or so
- Chickpeas are done when deep golden brown but burning can happen quickly at the end of roasting time so watch them carefully!
Do you make roasted snacks? Any flavors you can share with us?