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Salt & Vinegar Roasted Chickpeas

Servings: 8

Recipe courtesy of Prescribe Nutrition


2 cups chickpeas, rinsed and dried

3-4 cups white vinegar (enough to
cover chickpeas)

1 tsp sea salt

2 tsp extra virgin olive oil

½ tsp paprika


  1. Place chickpeas (2 cups), vinegar (3-4 cups), and a dash of sea salt in a
    medium sized pot.
  2. Bring to a boil and then remove from heat. Let sit in pot for 30 minutes
    then drain chickpeas.
  3. Preheat oven to 425° F. Line a baking sheet with tin foil or parchment
  4. Place chickpeas on the baking sheet and drizzle with olive oil (2 tsp),
    sea salt (1 tsp) and paprika (½ tsp). Mix until fully coated.
  5. Roast for 45 minutes, stirring once halfway through. Keep an eye
    around 35 minutes to make sure they don’t burn.

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