I’m standing in my pantry staring at a can of chickpeas. I should do something with them – but what?
Forget hummus. I am in the mood for something with flavour, some bite. Light bulb – salt & vinegar chickpeas!
I LOVE salt & vinegar potato chips. You either love ’em or hate ’em. I am definitely in the “give me all the salt ‘n vinegar” camp.
Love this snack so much! They are a fan favourite in my home. They disappear quickly so I warn you that it is best to make this snack in large batches. If you are not a fan of salt and vinegar, switch it up and tap into the spices in your pantry.
I bet you have a can of chickpeas in your pantry right now. Honestly they are some of the most versatile legumes in the supermarket. You can do just about anything with them including turning them into cookies, curries and simple snacks. (Have you seen my Chickpeas Three Ways post?) I love that they are so cheap too! You can either buy them in a can or buy them dry and save even more money.
They’re loaded with protein, iron, and zinc and contain nutrients including fiber, folate, and potassium. Needless to say they pack a powerful punch of nutritional goodness.
So what are you waiting for?
- 1 can of chickpeas
- 2 cups of vinegar
- A dash of salt
- 1 teaspoon of oil
- Rise chickpeas
- Put chickpeas in vinegar
- Boil chickpeas in vinegar for 10 minutes
- Let chickpeas soak for a few minutes
- Toss chickpeas with oil and salt
- Bake for 40 minutes on cookie sheet in oven at 400 degrees