Roasted Chickpeas

I always see roasted chickpeas at the grocery store but have never bought them because if I can make it from scratch, I'd prefer that. That way, I know exactly where my ingredients are from and what's in it. I made two recipes at once and it's easy to do. The first recipe is Oh She Glow's Salt & Vinegar Roasted Chickpeas. The second recipe I improvised and will call Spicy Roasted Chickpeas (although it's a pretty common recipe).

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Salt and vinegar roasted chickpeas on the left; spicy roasted chickpeas on the right.

Salt and vinegar roasted chickpeas on the left; spicy roasted chickpeas on the right.

Spicy roasted chickpeas on the right; salt and vinegar roasted chickpeas on the left.

Spicy roasted chickpeas on the right; salt and vinegar roasted chickpeas on the left.

Here's the recipe for the salt & vinegar roasted chickpeas:

Ingredients:
1 (15 ounce) can of chickpeas, drained and rinsed
2.5 cups of white vinegar (I only used 2 cups)
1 TSP of extra virgin olive oil
1/2 TSP fine great sea salt

Directions:

1. Place the chickpeas and vinegar in a medium saucepan. Add a dash of sea salt. Bring the vinegar to a boil and cook for about 30 seconds, and then remove the pan from the heat. Some of the chickpea skins will fall off during this process which is totally fine. Cover the pan and let the chickpeas soak in the vinegar for 25 to 30 minutes.

2. Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper.

3. Drain the chickpeas in a colander, discarding the vinegar. Shake off any excess vinegar, but there's no need to dry the chickpeas.

4. Transfer the chickpeas to the baking sheet and drizzle them with oil. (I put this recipe on only half the baking sheet, saving room for the second recipe below). Massage the oil into the chickpeas with your fingers until fully coasted. Sprinkle with sea salt.

5. Roast the chickpeas for 20 minutes, and then give the pan a gentle shake to roll the chickpeas around on the pan. Roast for another 10 to 15 minutes, until golden and lightly charred.

Spicy Roasted Chickpeas on the left; Salt & Vinegar Chickpeas on the right.

Spicy Roasted Chickpeas on the left; Salt & Vinegar Chickpeas on the right.

For the Spicy Roasted Chickpeas you will need:

1 (15 ounce) can of chickpeas, drained and rinsed
1/2 TSP extra virgin olive oil
1/2 TSP fine grain sea salt
1 TSP cumin
1 TSP red chili pepper
1/2 TSP cayenne

Directions:

1. Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper (same as recipe above).

2. Place a tea towel on the counter. Pour the drained and rinsed chickpeas onto the tea towel and place another tea towel on top. Gently rub the chickpeas until completely dry. Carefully transfer the chickpeas to the prepared baking sheet. 

3. Drizzle the chickpeas with olive oil and roll them around until they are evenly coated.

4. Add your spices: salt, cumin, red chili pepper and cayenne.

5. Step 5 is the same as the previous recipe. Roast them for 20 minutes, then roll them around, and roast for another 10 to 15 minutes.

Easy!