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March 6, 2015

Crunchy Salt & Vinegar Chickpeas: As Good As Chips. {Recipe}

I love salt and vinegar chips. Here’s my version of the best crunchy salt & vinegar chickpea recipe that’s just as good. Enjoy. (Oh, and vegan, too!)

And for some reason unbeknownst to me (just kidding—biology) they always make me feel kind of icky after I eat them.

So, in an effort to keep showing my body some love with what I put into it, I’ve decided to break up with that dollar bag of breakouts and instead indulge in a protein packed bowl of salt and vinegar chickpeas.

Tangy, savory, crunchy, healthy—win.

See also: Chickpea Flavor Bombs

While these are a bit more labor intensive than popping open a plastic bag, I promise they’re just as satisfying (plus, no plastic packaging involved—double win).

Ingredients You Need for Crunchy Salt & Vinegar Chickpeas:

1 can rinsed and drained chickpeas

2 cups white vinegar

sea salt

olive oil

Tools You Need:

An oven

A pot

An oven-safe baking pan

An appetite

How to Prepare Crunchy Salt & Vinegar Chickpeas:

Put chickpeas, vinegar and a dash of salt into a pot and bring to a boil. Remove immediately, once it starts boiling, and let legumes soak for 40 minutes in the warm vinegar.

Preheat oven to 400°F. After 40 minutes, drain chickpeas of excess vinegar (save the extra fluid for your next batch, because I promise you’ll be making more).

Place chickpeas on oven safe baking pan. Coat with 3 tablespoons olive oil and more salt (to taste).

(Can also add some pepper, chili powder or garlic powder for an extra kick.)

Bake in oven for 35-40 minutes, checking every 10 minutes to stir them around and make sure they’re turning golden brown (not black).

Remove once they’re nice and toasted, and let sit for 10 minutes before munching. Should be crunchy on the outside and a bit soft on the inside.

BONUS Pro tip: Make Crunchy Salt & Vinegar Chickpeas Ahead of Time for the Week

I make these in a huge batch (like 3-4 cans of beans) to save time during the week.

If they’re sitting in my fridge, all delicious, just waiting for me to eat them, I’m much less tempted to go for the chips and more inclined to make a wholesome food decision.

 

Author: Alli Sarazen

Editor: Ashleigh Hitchcock

Photo: Courtesy of author

Relephant:

Bonus:

A Wonderful Daily Practice: Meditation! + Waylon Eats a Cookie, & Q&A

Inside Elephant Academy: Tyler Knott Gregson & Waylon Lewis

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956400 Feb 26, 2019 4:44pm

is there a version with actual measurable measures? for us civilized folk over the pond? or north of the border? or south, for that matter? i have many, many cups at home. all are of completely different size. i also have different kinds of tablespoons.
or are sizes arbitrary in a recipe?

Gayle Fleming Feb 10, 2019 2:48pm

I am making these right now. I use an air fryer though. The chickpeas are ready in about 15 minutes in the air fryer. I usually do spicy chickpeas.

d.m.erickson Jan 13, 2019 9:02pm

Gross…
Not even close.

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Alli Sarazen

After graduating from CU Boulder in December of 2014, Alli Sarazen set off for Chile & Costa Rica to welcome transition and celebrate serendipity. Although a New Hampshire native, she is now back in Colorado as an Editor for Elephant Journal. She is passionate about life, learning and of course writing and strives to be a positive presence for those she loves.