Salt & Vinegar Roasted Chick Peas

4 45 159
Ingredients Minutes Calories
Prep Cook Servings
5 min 40 min 4
Salt & Vinegar Roasted Chick Peas
Health Highlights


1 can (15oz) Chickpeas, canned, drained (drained and rinsed)
2 1/2 cup Vinegar, white
1 tsp Sea salt, fine
2 tsp Extra virgin olive oil


Line a baking sheet with tin foil or parchment paper.

Add chickpeas into pot and cover with vinegar. Add a dash of sea salt. Open a window and turn on range hood fan to air out the soon-to-be potent vinegar smell.

Bring to a boil and then remove from heat. Let sit in pot for 15-20 minutes, uncovered.

Preheat oven to 400°F. Carefully drain chickpeas in a strainer and discard vinegar. Place chickpeas on lined baking sheet and drizzle with olive oil and sea salt. Massage with fingers until fully coated.

Roast for 25-35 minutes, stirring once half way through. Keep a careful eye on them after 20 minutes of cooking to ensure they don’t burn. Enjoy as a high protein snack or as a side to a lunch or dinner. Cool on pan for 5 minutes. They will crisp up as they cool.

Nutrition Facts

Per Portion

Calories 159
Calories from fat 47
Calories from saturated fat 4.9
Total Fat 5.2 g
Saturated Fat 0.5 g
Trans Fat 0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 2.2 g
Cholesterol 0
Sodium 711 mg
Potassium 137 mg
Total Carbohydrate 24.0 g
Dietary Fiber 6.8 g
Sugars 4.3 g
Protein 7.5 g

Dietary servings

Per Portion

Meat Alternative 0.6
Vegetables 0.8

Energy sources