March 24, 2011

Diveats - Salt and Vinegar Chickpeas

This is a weird one…but it makes a scrumptious lil’ snack that is packed with protein! You'll just have to trust me.

Introducing: Salt and Vinegar Chips Roasted Chickpeas!
Add a can of drained Garbanzo Beans (aka, chickpeas) to 2 cups of vinegar and bring to a boil. Take off heat and let sit for a while (half hour-ish) in the vinegar. Then drain. I think White Distilled vinegar is the best bet here, but I used half White and half White Wine Vinegar because that's what I had.
Place the chickpeas on a lined baking sheet. Massage them with about 2 tsps of olive oil and sprinkle them generously with a chunky salt, like sea or kosher.

Bake at 425 degrees for around 30 minutes or until crispy, jostling the pan a couple of times during the process.

Stuff your fat ass right away. Allow to cool for a couple of minutes and enjoy!


  1. Despite your post that no one reads your Diveats, I am making these right now. Definitely a little bit healthier than the chips or chocolate I normally eat while I study!

  2. I'm making these now, too....I'm using red wine vinegar because that's what I have on hand. I'll let you know how it goes.

  3. When I make these, everyone will be jostling each other to eat mo' of em!