Salt n' Vinegar Roasted Chickpeas

This recipe isn't mine... But it's by my all time favourite vegan food blogger - Oh She Glows. By far the most used cookbook sitting on the shelf in my kitchen.  

It's a good snack, tasty, and a great way to feel good about what you're giving your kids to eat while you figure out what the heck you're going to put on the dinner table for supper.  

Enjoy! 

Salt n' Vinegar Roasted Chickpeas 

Ingredients:

• 1.5-2 cups cooked chickpeas (one 15-oz can), drained and rinsed
• 2.5-4 cups white vinegar
• 1 tsp fine grain sea salt, to taste
• 2 tsp extra virgin olive oil

Directions:
1. Add chickpeas into pot and cover with vinegar. Bring to a boil and then remove from heat. Let sit in pot for 25-30 minutes, covered.
2. Preheat oven to 400F. Drain chickpeas in a strainer and discard vinegar. Place chickpeas on a baking sheet lined with parchment paper and drizzle with olive oil and sea salt. Massage with fingers until fully coated.
3. Roast for 30 minutes, stirring once half way through. Keep a careful eye on them after 20 minutes of cooking to ensure they don’t burn. Cool on pan for 5 minutes. They will crisp up as they cool. Enjoy! 
Original Recipe found here or in her cookbook!