Salt and Vinegar Roasted Chickpeas

Delicious, protein rich snack! (and a great way to get rid of those left over hibernating tins of chickpeas before moving out of halls day)

  • I used tins of water soaked chickpeas, but you could alway soak dry ones beforehand
  • Boil chickpeas in vinegar/water solution (mostly vinegar) for about 5 minutes
  • Leave to rest in the vinegar for about half an hour
  • Drain and roast with salt and olive oil until golden brown, or longer depending on how crisp you like them (about 30 mins)
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