Salt and Vinegar Chickpeas

By andreajayros

Ingredients

• 1 can rinsed and drained chickpeas
• 2 cups white vinegar
• sea salt
• olive oil

Details

Servings 1
Adapted from elephantjournal.com

Preparation

Step 1

Put chickpeas, vinegar and a dash of salt into a pot and bring to a boil. Remove immediately, once it starts boiling, and let legumes soak for 40 minutes in the warm vinegar.

Preheat oven to 400°F. After 40 minutes, drain chickpeas of excess vinegar (save the extra fluid for your next batch, because I promise you’ll be making more).

Place chickpeas on oven safe baking pan. Coat with 3 tablespoons olive oil and more salt (to taste).

(Can also add some pepper, chili powder or garlic powder for an extra kick.)

Bake in oven for 35-40 minutes, checking every 10 minutes to stir them around and make sure they’re turning golden brown (not black).

I make these in a huge batch (like 3-4 cans of beans) to save time during the week.

If they’re sitting in my fridge, all delicious, just waiting for me to eat them, I’m much less tempted to go for the chips and more inclined to make a wholesome food decision.

Another healthier version of this recipe is to cook your self the chickpeas by letting them soak a whole night then boiling them in salted water to which you can add lemon slices.

Once cooked, you throw the water and add cumin, salt and olive oil to your chickpeas. Delicious!

Do you heat them up after they've been refrigerated? Do they turn soft in the fridge?

If they aren’t turning to your desired crunch, cook them for longer on a lower heat by maybe 30 degrees Fahrenheit. Mine do not turn soft in the fridge, but they never hang out there for super long anyway so I suppose it depends on how soon you eat them!

Seems like many different spices could be uses on these, like adding a pinch of habanero powder or wasabi powder. Definitely making these soon!