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Ingredients
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1 (15 ounce) can chickpeas, drained and rinsed
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1 cup white vinegar
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1 tablespoon olive oil
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½ teaspoon sea salt
Directions
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Combine chickpeas and vinegar in a small saucepan and bring to a simmer. Remove from heat. Let stand for 30 minutes.
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Drain chickpeas, removing any loose skins.
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Preheat an air fryer to 390 degrees F (198 degrees C). Spread chickpeas evenly in the basket. Cook until dried out, about 4 minutes.
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Transfer chickpeas into a heat-proof bowl and drizzle with oil and sea salt. Toss to coat. Return chickpeas to the air fryer and cook, shaking basket every 2 to 3 minutes, until lightly browned, about 8 minutes. Serve immediately.
Cook's Notes:
The longer the chickpeas sit in the vinegar, the better.
These tend not to keep well. If needed, store in a paper bag or wrapped in parchment paper. If they lose their crisp, reheat them in the air fryer for 1 minute.
Editor's Note:
Nutrition data for this recipe includes the full amount of vinegar. The actual amount of vinegar consumed will vary.
Nutrition Facts (per serving)
229 | Calories |
8g | Fat |
32g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 229 | |
% Daily Value * | |
Total Fat 8g | 11% |
Saturated Fat 1g | 6% |
Sodium 859mg | 37% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 6g | 22% |
Protein 7g | 14% |
Vitamin C 5mg | 6% |
Calcium 45mg | 3% |
Iron 7mg | 40% |
Potassium 244mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.