SALT AND VINEGAR CRUNCHY CHICKPEAS

By á-48214

Ingredients

• 1 pound dried chickpeas
• 1 1/4 cup red wine vinegar
• 1 1/2 teaspoons plus 2 teaspoons kosher salt
• Water
• 1 teaspoon Dijon mustard
• 2 tablespoons olive oil

Preparation

Step 1

Put the chickpeas in a medium bowl and add 1 cup red wine vinegar, 1 1/2 teaspoons kosher salt and enough cold water to cover by 1 inches. Soak overnight.
Heat the oven to 400 degrees F.
Drain the chickpeas, return them to the bowl and set aside.
Put 1/4 cup of the vinegar and the mustard in a small lidded container and shake vigorously to combine. Add the oil and shake to combine.
Pour the dressing over the chickpeas and toss to combine. Spread the chickpeas on a half sheet pan and sprinkle with 2 teaspoons kosher salt and roast for 60 to 65 minutes, tossing every 15 minutes, or until the chickpeas are deep golden brown and crunchy. Remove from the oven, return to the mixing bowl.
Taste and salt if desired.
Transfer back to the sheet pan and spread out to cool completely before serving.