Well, salt and vinegar are such a classic taste combo and this vegan crunchy chickpeas snack recipe delivers this beloved flavor sensation in spades!

They work as a savory snack on the road, for munching during long trips, or as a tasty homemade appetizer—practically any occasion really!

Chickpeas are of course a great source of protein and calcium, making this vegan treat a healthy snack option. Easy to make, and the kids will like it too! The little ones will love the science like experiment seeing the boiling of chickpeas in vinegar and experiencing the pungent aroma. Just make sure to keep the room well ventilated!

Once they’ve been roasted, they come out gorgeously browned and crispy and with a slightly smoky flavor that really complements the savory salt and vinegar effect. Be sure to make this vegan crunchy snack your companion on your next journey out of town when there aren’t always many vegan-friendly options at hand, and you’ll probably be the envy of your traveling companions before you start sharing!

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Vegan Crunchy Chickpeas Snack Recipe

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Course

Snack

Cuisine

Vegan

Prep Time

10 minutes

Bake Time

30-40 minutes

Passive Time

20-30 minutes

Servings

people MetricUS Imperial

Ingredients

• 3 cups chickpeas (should be cooked or use 2 cans of chickpeas (each 15oz))
• 4 cups apple cider vinegar
• 1 Tablespoon flaked sea salt
• 1 Tablespoon extra virgin olive oil

Course Snack Cuisine Vegan Prep Time 10 minutes Bake Time 30-40 minutes Passive Time 20-30 minutes Servings people MetricUS Imperial Ingredients 3 cups chickpeas (should be cooked or use 2 cans of chickpeas (each 15oz)) 4 cups apple cider vinegar 1 Tablespoon flaked sea salt 1 Tablespoon extra virgin olive oil

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Instructions

1. Rinse & Drain chickpeas.
2. Place chickpeas and vinegar in a medium sized pot.

   
3. Bring to a boil and then remove from heat. Let it sit in pot for 20-30 minutes.
4. Preheat oven to 400F
5. Drain the chickpeas. You can reserve the vinegar for salad dressings or other applications.
6. Now put on a roasting pan and sprinkle with olive oil and flaked sea salt.

   
7. Roll and spread the chickpeas in the pan until fully coated.
8. Roast for 30-40 minutes in the oven, stirring once halfway through. Keep a close eye to not to get it burnt.
9. The chickpeas are done when they are crackly and golden.

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