Tonight we’re heading to the movies, and seeing as we’re not big fans of buying all those expensive treats there every time, I tend to make us something to sneak in with us. We’ve taken fruit with vanilla pudding dip to the drive-in, homemade granola and roasted chickpeas and even Amy’s margarita cupcakes too (for my birthday!)
They are crunchy like a chip, and loaded with great salt and vinegar taste, but with some added protein too!
What you’ll need:
- 1 (15 oz) can chickpeas, rinsed and drained
- 3 cups white vinegar
- 1 tsp sea salt
- 2 tsp extra virgin olive oil
Add the chickpeas and vinegar to a medium sized pot. Add a dash of sea salt. Bring to a boil and then remove from heat. Let sit in pot for 30 minutes.
Preheat oven to 425°F. Line a baking sheet with tin foil or parchment paper. Carefully drain chickpeas. Place on lined baking sheet and drizzle with olive oil and sea salt. Massage with fingers until fully coated. Roast for 45 minutes, flipping once half way through.
Keep a careful eye on them after 35 minutes of cooking to make sure they don’t burn. They should be golden and crispy.