Crunchy Chickpeas

roasted chickpeasI saw a few different flavored chickpea snacks in the organic aisle today at the grocery and wanted to come home and experiment on my own.  So, after looking at some recipes I decided on salt & vinegar!  I thought that sounded like a yummy snack when craving a little salt!  They actually turned out pretty good.  Not as vinegary as a chip but that was a positive thing for me.  My kids ate them too!  Overall, a great, healthy snack loaded with fiber and protein.


  • 2 cans chickpeas (garbanzo)
  • white vinegar
  • 1 tbsp olive oil
  • sea salt


Preheat oven to 425.  Drain & rinse chickpeas.  Pour into bowl and cover with vinegar.  Let soak for 10 minutes or longer.  Drain and place on paper towels.  Pat dry.  Pour back into bowl with olive oil. Toss.  Cover cookie sheet with parchment paper and spread chickpeas on top.  Sprinkle with salt.  Bake for 35-45 minutes depending on your oven.  You want them crunchy but not burnt.  

1 Comment on Crunchy Chickpeas

  1. Suzanne Sewell
    February 23, 2014 at 7:35 pm (4 years ago)

    Hi Christy – congrats on this great looking and informational blog! I’m going to make the chickpeas for starters and, I’m sure, many more of what look like delicious recipes.

    Maybe someday I’ll go back to bootcamp….


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