Salt and Vinegar Roasted Chickpeas
Recipe type: Snack
Yield: 1 1/2 cups roasted chickpeas
  • 1 1/2 cups cooked chickpeas (or 1 15-ounce can), rinsed, and thoroughly dried
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 tablespoons vinegar powder
  • Scant 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar
  1. Preheat oven to 350°F. Line a half-sheet pan with parchment paper.
  2. Spread the chickpeas out on a clean dish towel and pat dry.
  3. Toss together the chickpeas and remaining ingredients in a small mixing bowl.
  4. Roast for 35-45 minutes, rotating the pan halfway through. After the 25 minute mark, check for doneness every 5 minutes, removing any of the super brown chickpeas off the pan (some will cook quicker than others). The chickpeas are done when crunchy.
If you don't like the texture of chickpeas' papery skins, peel them by gently rubbing their skins off with your fingertips. Make certain that the chickpeas are thoroughly dried before tossing with the olive oil and seasonings; after rinsing spread them out on a dishtowel or paper towels, and let sit until dry.
Recipe by A Modest Feast at