Roasted salt and vinegar chickpeas
Deliciously seasoned roasted chickpeas that are perfectly crunchy and tangy at the same time.
- 1 (420g/14oz) can chickpeas, drained and patted dry
- 1 tablespoons olive oil
- 1 teaspoon white vinegar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon sea salt
- 1 tablespoon lime juice optional
Preheat the oven to 400°F/200°C. Line a baking tray with parchment paper.
Spread the chickpeas on a kitchen towel and gently pat them dry. Discard any loose skin from the outer shell of the chickpeas. Mix the olive oil and vinegar in a small bowl, add chickpeas and toss to coat. Transfer the chickpeas to a parchment-lined baking tray and roast for 20 minutes, shaking after fifteen minutes.
Remove from the oven and drizzle with lime juice, scatter the smoked paprika and salt over the chickpeas and toss to coat. Roast for another 10 to 15 minutes, or until fully crisp and golden.
Set aside to cool slightly. Enjoy as is or serve with a main dish, if desired.