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Salt & Vinegar Roasted Chickpeas

These Salt & Vinegar Roasted Chickpeas are crunchy, sour & salty! A satisfying protein-packed healthy snack!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Snack


  • 2 15 oz can chickpeas, rinsed & drained
  • 2 Tbsp olive oil
  • 3 Tbsp white vinegar, or to taste
  • 1/2-1 tsp kosher salt, or to taste


  • Preheat oven to 400 degrees. Make sure the chickpeas are dry.
  • Add the chickpeas to a large baking sheet with enough space not to crowd the chickpeas. (You want space for the chickpeas to roast not steam.) Use 2 baking sheets if needed.
  • Toss the chickpeas with the olive oil. Roast in the oven for up to 40 minutes. Stirring the chickpeas around every 10 minutes. 
  • Once the chickpeas are golden remove from the oven. Carefully toss with the white vinegar and salt. (Add 1/2 teaspoon of salt to start. You can add more if you want more salt.)
  • Place back in the oven for 5 minutes or until heated through.
  • Enjoy!


Roasted chickpeas are best enjoyed the same day, but you can store in the refrigerator and enjoy the leftovers although they will lose some of their crispiness.