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…
- 2 15-ounce cans chickpeas
- 3-4 cups white vinegar
- 1 Tbsp Flaked sea salt
- 1 Tbsp extra virgin olive oil
- Drain & rinse chickpeas.
- Place chickpeas and vinegar and place in a medium sized pot.
- Bring to a boil and then remove from heat. Let sit in pot for 30 minutes.
- Preheat oven to 400F
- Drain the chickpeas.
- Place on a roasting pan and drizzle with olive oil and flaked sea salt.
- Roll the chickpeas around on the pan until fully coated.
- Roast for 30-40 minutes, stirring once half way through.
- 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.
- 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.
Now, time for bed.