Salt & Vinegar Chickpeas
Chickpeas have long been one of my favorite snacks after having them as a pre-appetizer at a restaurant called Honu in Maui, Hawaii. They served a small bowl of crispy chickpeas with your waters to get you started and I swear I have been hooked ever since. Such a simple ingredient, elevated by simple tactics. This is a play on salt and vinegar chips, another one of my favorite snacks, and they are great because you can switch up the type of vinegar you use depending on how your preference. Below I go through 2 different methods to achieve a very vinegary chickpea. Let’s get cookin’!
INGREDIENTS
1 can (15oz) garbanzo beans (chickpeas), drained and quickly rinsed
2 tbsp vinegar of choice (think white distilled vinegar, apple cider vinegar, etc.)*
1 tsp kosher salt
1-2 tsp good olive oil
Few cracks of black pepper
*If using week-long marinade method, completely submerge drained chickpeas in vinegar of choice in a bowl.
Instructions
WEEK-LONG MARINADE METHOD
Completely submerge chickpeas in vinegar of choice in a bowl able to hold all of the chickpeas and liquid. Allow to sit in the fridge for a week before moving on to step 2.
Drain chickpeas and lightly rinse with water. Arrange on either a baking sheet with parchment or an airfryer basket in an even layer. Drizzle with olive oil, salt, and pepper.
Airfry or bake at 400 F for about 12-15 minutes. Shake them halfway through and return to finish cooking for another 8-10 minutes or so until they are crispy. Pull them out of the airfryer/oven and serve immediately. Enjoy!
QUICK VINEGAR ROAST METHOD
Arrange on either a baking sheet with parchment or an airfryer basket in an even layer. Drizzle with olive oil, salt, and pepper.
Airfry or bake at 400 F for about 12-15 minutes. Shake them halfway through and return to finish cooking for another 10 minutes or so. Pull the pan out, drizzle with your preferred vinegar, shake the pan once more and broil on high for 3-5 more minutes until they are crispy. Serve immediately. Enjoy!
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