Salt and Vinegar Chickpeas

Posted 2015-03-05 by Jac's Veghead ⇒ follow

I've always loved salt and vinegar chips and what's more, I love dipping these chips in hummus , a little strange I admit but such a brilliant combo. These salt and vinegar chickpeas pack all the flavour of my combo but instead of saturated fat and empty calories are high protein and nutritious.

Preparation Time: 30 minutes
Cooking Time: 40 minutes
Makes: 4 servings

Ingredients
1 tin chickpeas
3 cups white vinegar
1 tsp sea salt
2 tsp extra virgin olive oil

Method

Pour drained chickpeas into a pot and cover with white vinegar. Add a dash of sea salt.

Bring the vinegar to the boil and then remove from the heat. Let the chickpeas sit in the hot vinegar for 15-20 minutes.

Line an oven tray with baking paper.

Preheat oven to 180C. Drain the chickpeas and discard the vinegar. Place the chickpeas on the lined baking sheet and drizzle with olive oil and sea salt. Massage with fingers until each chickpea is coated.