I'm not big on beans. I never really bought into the whole beans as a solid source of protein thing because beans just don't have all the essential amino acids. That means they have to be paired with a food that has those amino acids they're missing for us to use them all to their full potential. Ew biochemistry, not cool. Anyway, I didn't LOVE them so I never really felt a need to eat large amounts of beans and never did I think I'd jump on the roasted chickpea bandwagon, yet here I am popping chickpeas into my mouth while writing this post.
That's right! Today's 25 Days of Snacks post is a delicious recipe for salt & vinegar roasted chickpeas because, even though I don't LOVE cooked beans, these chickpeas are roasted and that always makes everything better. They become crispy little bites dressed with salt & vinegar, becoming a much healthier alternative to processed snacks any time of day. You go chickpeas, you go!
Salt & Vinegar Roasted Chickpeas
- 1 - 15oz can chickpeas, drained & rinsed thoroughly
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- fresh ground black pepper
- 1 tablespoon red wine vinegar
Preheat the oven to 400 degrees F. Place the drained & rinsed chickpeas on a kitchen towel or paper towels and pat dry. Transfer to a baking dish and toss with extra virgin olive oil, salt & some pepper.
Roast the chickpeas for 15 minutes. Remove from the oven, toss and continue to roast for another 10-15 minutes (until golden, but not too dry or burning.)
Drizzle with vinegar. The chickpeas should absorb the vinegar right away. If not, return to the oven for another 30-60 seconds or until crispy. Remove & let cool to lukewarm before eating. Store in an airtight container.