Do you love the crunchy, salty tang of salt vinegar chips, but eating them makes you feel icky afterwards?
Resist no longer. Roasted salt and vinegar chickpeas are just as tasty and crunchy but with a protein-mineral punch that only garbanzo beans can deliver. This recipe is adapted from The Elephant Journal.
1 can chickpeas, drained and rinsed
2 cups white vinegar
Sea salt, to taste
3 tablespoons of Rich & Creamy Melt® Organic or Baking Melt®, softened
- Place chickpeas, vinegar and a dash of salt into a pot and bring to a boil. Once the mix begins to boil, remove from heat immediately and allow the legumes to soak for 40 minutes in the warm vinegar.
- Preheat oven to 400°F.
- Drain chickpeas of excess vinegar (which can be saved for making future batches).
- Pour the chickpeas into a mixing bowl and toss with Melt Organic and salt to taste.
- Once the chickpeas are evenly coated with Baking Melt and salt, spread them evenly on a baking sheet. NOTE: For extra flavor and kick, experiment with adding some pepper, chili powder or garlic powder.
- Bake the chickpeas for 35-45 minutes; every 10 minutes, toss them around to ensure even roasting and to make sure they are turning golden brown (not black).
- Remove from the oven once they are nice and toasted, and allow them sit for 10 minutes before munching. They should be crunchy on the outside and a little soft on the inside.
- Store the leftovers in the refrigerator.
These can be made in larger batches (e.g., 3-4 cans of beans) to save time during the week. Having them waiting in the refrigerator makes wholesome food decisions much easier to make!