Roasted Salt & Vinegar Chickpeas

Instructions

• Combine chickpeas and vinegar in a saucepan. Bring to a boil. Remove from heat and let stand for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a roasting pan with foil.
• Drain chickpeas well, discarding vinegar. Spread on the roasting pan and drizzle with olive oil. Sprinkle salt on top and toss to coat.
• 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.