Salt & Vinegar Chickpeas

#loveyourleftovers. Make these in advance, in bulk for a quick snack on the go. Store in an air-tight container in cupboard.


1 x 400g can chickpeas, drained & rinsed
2 tsp apple cider vinegar
2 tsp olive oil


Preheat oven to high grill and position oven rack near top of oven.

1. Pat chickpeas dry thoroughly with paper towels.

2. Toss chickpeas, vinegar, olive oil and 1/4 tsp salt together on a oven tray (with a lip, not lined). Use a paper towel to blot away excess liquid (some is fine). Grill chickpeas (on upper oven rack) for about 5 minutes. Toss, then continue to grill for a further 3-5 minutes, until golden. Keep an eye on chickpeas, ensuring they don’t burn.

3. Remove from oven and set aside to cool completely.

To serve, divide portions between 3 containers and season with extra salt, if needed.

Nutritional Info (based on 5portions)
Energy (kJ): 381
Energy (Cal): 79
Carbohydrate (g): 12.1
Protein (g): 3.7
Fat (g): 2.8
Saturated Fat (g): 0.4
Sugars (g): 1.5

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