Easy Salt & Vinegar Roasted Chickpeas

By SpartyGreenMom

Ingredients

• 1.5-2 cups cooked chickpeas (one 15-oz can), drained and rinsed*
• 2.5-4 cups white vinegar
• 1/2-1 tsp fine grain sea salt, to taste
• 2 tsp extra virgin olive oil

Preparation

Step 1

1. Line a baking sheet with tin foil or parchment paper.

2. Add chickpeas into pot and cover with vinegar. Add a dash of sea salt. Open a window and turn on range hood fan to air out the soon-to-be potent vinegar smell.