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Crispy Cider Vinegar Roasted Chickpeas from Constantly Cooking by Paula Roy
![Chickpeas in can](https://static.wixstatic.com/media/96f3ff_ebd586831a6e406884c4c0698fad99ac~mv2_d_1512_2016_s_2.jpg/v1/fill/w_147,h_196,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/96f3ff_ebd586831a6e406884c4c0698fad99ac~mv2_d_1512_2016_s_2.jpg)
![Chickpeas soaking in vinegar](https://static.wixstatic.com/media/96f3ff_c6b3d50e02314af6b4d1c344494819ce~mv2_d_1512_2016_s_2.jpg/v1/fill/w_147,h_196,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/96f3ff_c6b3d50e02314af6b4d1c344494819ce~mv2_d_1512_2016_s_2.jpg)
![Chickpeas drained](https://static.wixstatic.com/media/96f3ff_76981c2f35804a53bd202e8cd660102b~mv2_d_1512_1892_s_2.jpg/v1/fill/w_147,h_184,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/96f3ff_76981c2f35804a53bd202e8cd660102b~mv2_d_1512_1892_s_2.jpg)
![Chickpeas roasted in a pan](https://static.wixstatic.com/media/96f3ff_e5a44874b3a0473cb04b770047eedb18~mv2.jpg/v1/fill/w_147,h_108,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/96f3ff_e5a44874b3a0473cb04b770047eedb18~mv2.jpg)
1 can (19 oz / 540 mL) chickpeas, rinsed well
1 1/2 cups (375 mL) cider vinegar
1 1/2 tablespoons (22 mL) olive oil
1 1/2 teaspoons (7.5 mL) coarse sea salt
1/2 teaspoon (2.5 mL) freshly ground pepper
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Pour the vinegar into a medium-sized saucepan. Cover pot with a lid and place on high heat. As soon as the vinegar is boiling, add the rinsed chickpeas to the pot and remove from heat.
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Let stand 30 minutes.
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Preheat oven to 400F.
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Drain chickpeas, discarding vinegar. Pour chickpeas out onto a clean dish or paper towel and roll them around gently to dry thoroughly.
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Put chickpeas in a clean bowl and drizzle with olive oil. Toss gently to coat evenly.
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Spread chickpeas out onto a baking sheet. Sprinkle with salt and pepper.
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Roast in oven for 40 – 45 minutes, jiggling the baking sheet occasionally.
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The chickpeas will turn a dark golden brown and get crunchy. If you take them out of the oven too soon, you can always put them back in the oven for a few more minutes later.
Thanks to Paula Roy for a great recipe!
Tip: Throw a few chickpeas into soup as a garnish. Here is our chicken vegetable soup made even better with a few roasted chickpeas!
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