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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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1 teaspoon salt
Directions
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Combine chickpeas and vinegar in a saucepan. Bring to a boil. Remove from heat and let stand for 30 minutes.
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Preheat the oven to 400 degrees F (200 degrees C). Line a roasting pan with foil.
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Drain chickpeas well, discarding vinegar. Spread on the roasting pan and drizzle with olive oil. Sprinkle salt on top and toss to coat.
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Roast chickpeas, shaking the pan every 8 to 10 minutes, until they are slightly soft on the inside and crunchy on the outside, about 30 minutes. Transfer to a plate lined with paper towels to absorb excess oil. Serve warm or at room temperature.
Recipe Tip
For crunchier chickpeas, roast for an additional 5 to 10 minutes, taking care so they don't burn. At 40 minutes, they will be crunchy throughout. The longer they roast, the lighter the vinegar flavor will be.
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)
114 | Calories |
4g | Fat |
16g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 114 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 3% |
Sodium 791mg | 34% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 3g | 11% |
Protein 4g | 7% |
Vitamin C 3mg | 3% |
Calcium 23mg | 2% |
Iron 1mg | 6% |
Potassium 121mg | 3% |
* 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.