Salt and Vinegar Roasted Chickpeas


Crunchy, salty, and flavorful, these roasted chickpeas are great for healthy snacking, and are a particularly good choice for topping soups or salads.


And, bonus: you only need three ingredients to make them!

Salt and Vinegar Roasted Chickpeas


  • 1 (15 oz.) can chickpeas
  • 2 tablespoons red wine vinegar
  • ½ teaspoon salt


  1. Preheat oven to 400°, grease a rimmed baking sheet with cooking spray.
  2. Drain and rinse your chickpeas. Pat them dry with a paper towel, then transfer to a mixing bowl.
  3. Toss chickpeas with vinegar and salt till coated then spread onto the baking sheet.
  4. Cook for 30 minutes, stirring halfway through.


28 thoughts on “Salt and Vinegar Roasted Chickpeas

  1. Looks delish! I love to see that you didn’t mention pealing the chick peas first. I have spent way too much time pealing those little buggers. I am going to try without now:)


  2. These look awesome! I love putting chickpeas in salads, but I usually resort to croutons or pita chips for crunch…but no need for croutons with these crunchy chickpeas!


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