Salt and Vinegar Roasted Chickpeas

These high-protein snacks replicate the flavour of salt and vinegar chips. They go perfectly with cocktails and beer. I take these salty treats with me to work and school (sin cocktails) as they travel easily and stay fresh for roughly ten days.


2 cups cooked chickpeas/garbanzo beans (drain and rinse if you’re using canned beans)

2 cups apple cider vinegar

1 cup of water

1 tbsp sea salt

1 tbsp garlic salt

2 tbsp extra virgin olive oil

Directions: In a pot, toss the chickpeas vinegar and enough water to cover the beans to 1 inch in depth. Bring to the boil. Once boiling remove from the heat and let sit for 30 minutes.

Meanwhile, preheat the oven to 220˚C (425˚F)

Drain the chickpeas. On a baking tray drizzle the oil and sprinkle the salt(s) over the bean and give a little toss. Roast for 40-50 minutes, flipping and shaking halfway. When the time is up allow an hour to cool before eating, they will be hot.

Make sure they are completely cooled before you baggie them. Enjoy.
A savvy vegan in South Korea
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