Sea Salt & Vinegar Chickpea Bites

Sea Salt & Vinegar Chickpea Bites - The Pampered Vegan

My chickpea obsession lives on!

Before you go clicking away from this page because you think garbanzo beans are a total snooze fest, hear me out!

This recipe is about to turn you into a chickpea hoarder.  I bet you won’t even share them with your guests.  You’ll tell people that there was something wrong with the appetizer, when really, you just ate every. last. one.


I know, I know, quit it with the chickpea recipes already!  It’s inadvertently turned into The Year Of The Chickpea. I promise to lay off after this.

Wait, no I don’t. Who do you think I am here? I can’t make any promises when it comes to chickpeas. I can only promise that I fell in love with this this recipe, and I think you will, too. I’ve made it 3 times already, and it’s strangely addictive.

Last week I was busy screwing up a perfectly good sweet potato pancake when I decided that all I really wanted to do was eat an entire bowl of chickpeas. Plain. Ok, maybe with some salt and pepper. But that’s it.

Have you ever been at a point in your life when you feel a nagging urgency to do stuff?

Important stuff. Fun stuff.

I’m not dead yet stuff.

Making crispy baked chickpeas stuff.


The other day I was sitting in the conference room with a couple of colleagues, and one of them brought in salt and vinegar potato chips… Now, in the past, I don’t think I’ve ever purposely eaten these things. In fact, I used to have had a serious issue with vinegar. It burned my nose. It tasted nasty. It smelled repulsive.

Well, those days are long gone. Currently, I use vinegar for everything, from cleaning to cooking to making healthy tonics.

Anyway, I took what she offered and poured myself a handful. And another. And then another… I couldn’t get enough of them!  How sweet of her to share…

My mind was reeling. How can I make a healthier version of this absurdly delicious finger-food? Hit with inspiration, I went straight to the kitchen when I got home to make a trial run. Craving something salty, I thought ‘wouldn’t it be cool to create a high-protein snack of sorts?’


5 minutes later, after scribbling down some ideas, I was opening my “emergency” can of chickpeas.

And so it begins.

These little babies turned out crunchy, crispy, and salty. Divine.

To me, this  is recipe creation… A little rough around the edges, with a pop of flavor.


I adore them with all my heart. The sea salt?

It’s not optional.




We’re putting this one in the vault!

No matter what your snacking style is, you need these in your life. Game changer.

And you may want to prepare yourself for fights at the appetizer table when you throw your next dinner party…

Just sayin’

5.0 from 2 reviews
Sea Salt & Vinegar Chickpea Bites
Prep time
Cook time
Total time
These little babies are crunchy, crispy, and salty. The perfect snack when you're craving something naughty!
  • 2 15-ounce cans chickpeas
  • 3-4 cups white vinegar
  • 1 Tbsp Flaked sea salt
  • 1 Tbsp extra virgin olive oil
  1. Drain & rinse chickpeas.
  2. Place chickpeas and vinegar and place in a medium sized pot.
  3. Bring to a boil and then remove from heat. Let sit in pot for 30 minutes.
  4. Preheat oven to 400F
  5. Drain the chickpeas.
  6. Place on a roasting pan and drizzle with olive oil and flaked sea salt.
  7. Roll the chickpeas around on the pan until fully coated.
  8. Roast for 30-40 minutes, stirring once half way through.
  9. Keep a careful eye on them after 25 minutes of cooking to ensure they don’t burn. The goal here is crispy and golden chickpeas, not black.
  10. Enjoy as a high protein snack or as a side to a lunch or dinner.


[**Edit: A reader asked whether or not I drained the can of chickpeas first; I updated the instructions to add this step as I do drain/rinse the beans before boiling them. In the past I have made a batch using diluted the vinegar, however the resulting flavor was not very strong, so I do not recommend doing this.]

I’ll be keeping a stash around at all times now. Mark my words!

Vinnie says so, too!


Ok, he didn’t say that… He’s a cat… He can’t talk.  Silly.

Happy munching!

Now, time for bed.




  • Angela Sydnes

    YUM! I am pretty sure this will be my new new obsession. I DO always have good intentions on sharing the regular old roasted chickpeas that I make, but somehow I always seem to devour every last one of them! NOW this recipe looks like it won’t be making it to the table either ;)

    • Baylie Martin

      Yeah, I made them last night and ate every single one. Hah! I love plain roasted chickpeas too :)

  • Morgan Marie

    Yum!! I bet these are like corn nuts, which used to be my absolute FAVORITE!! Great recipe!!! And You. Are. Hilarious!

    • Baylie Martin

      Heh, thanks Morgan :D

  • Kathie Jamison Cote

    I am so having these for lunch today! Thanks! You make me laugh while I’m reading, so thanks for that too :D

  • Berni

    Hi Baylie! I am so glad I happened upon your blog… these are the best roasted chickpeas I’ve ever had or made! Also one of the easiest recipes… and one of the few I didn’t burn! One of my daughters loves them (and she was not thrilled with the last recipe I tried) – my youngest thought they made the house smell funny! We will be making these again and again… they are great!

    • Baylie Martin

      Hi Berni! I am so happy to hear you enjoyed them! I am working on a post for chickpea salad today, it too is delicious :)

      And this recipe makes my house smell funny too, heh.

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  • Morgan

    Do you drain the cans of chickpeas first before adding the vinegar to boil? Or include the liquid that comes in the canned chickpeas, as well as the vinegar?

    • Baylie Martin

      Hi Morgan! I do drain them first, should have put that in the instructions :-P I tried to make a version adding water to the vinegar and it greatly diluted the taste. I wouldn’t do it again for that reason, as I prefer the strong flavor for this recipe :) Thanks!

  • Wendy Hendrickson

    Hey Bailey! This is your sisters sister-in-law Wendy! Just had to say hi after seeing this post in my Zite feed tonight. So cool! You must be doing well for it to show up (it’s trending). I love this recipe and will be making these.

    • Baylie Martin

      Hi Wendy!! Thanks for the kind words, and now I am going to Google Zite as I am unfamiliar with it! So wonderful to hear from you!

  • Gale

    Question. How would Apple cider vinegar turn out. .?

    • Baylie Martin

      Hi Gale! Honestly, I think ACV wouldn’t be the same as the 2 flavors are vastly different. I do drink ACV, but only for health, not because I think it taste good :) Hope this helps!

  • Mark Mannix

    Is that 3 or 4 cups of vinegar or 3/4 of one cup?


    • Baylie Martin

      Hi Mark, this is 3 to 4 cups, or enough to fully cover the chickpeas so they can come to a rolling boil without jumping out of the pan :)

  • Amanda

    Wow! These are my new obsession! Completely replaces my love of salt and vinegar potato chips! I made a double batch yesterday and they are almost gone today! Thank you for this amazing recipe!!

    • Baylie Martin

      Hi Amanda, I am so glad you like them! (PS, they don’t last long in our house either, lol) :)

  • Faith

    Hi there! Would it be a terrible idea to save the exccess vinegar for another batch or is it best to discard?

    • Baylie

      Hi Faith! I have not tried to save and reuse the vinegar, although I know boiling it will cause a reduction process to begin, making it more condensed and giving the vinegar a stronger flavor. If you do try it, let us know how it works out!!!

  • Kara Bradbury

    Thanks so much for this amazing recipe. Do you store in the fridge or can they be left out?

  • Sacia Ashe

    Can I use apple cider vinegar?

  • Stephanie Stout Oswald

    Is there a specific type of pot you should/not use when boiling vinegar? Thanks!!

  • David O’Garr

    So I’m very glad I found this recipe, I’m currently on a quest to eat more mindfully and to make healthier choices, so finding alternatives for my vices is something I’ve been researching.

    Also, throwing other flavours in here is great to. I through some lemon, garlic and dill in with the vinegar, and I let the chickpeas sit in the liquid for longer (a couple of hours) and they are fantastic.

    I’m gonna try making some with malt vinegar the next time I get a chance. Thanks again.