Roasted Chickpeas - Salt & Vinegar

I often enjoy munching on something salty - especially as we play our weekly games of Settlers & Dominion.  But these days, I'm trying to eat a bit healthier, so I thought I'd try this recipe for roasted chickpeas.  I'm not a huge fan of them on their own, or in recipes (other than hummus).  But the picture looked so appealing, so I gave it a try.

All you do is take a can of chickpeas, drain & rinse it, and put it into a sauce pan.  Add enough vinegar to cover them, and bring it to a boil.  Remove from heat, and let it sit for at least 30 minutes.

Drain, and spread on a cookie sheet. Drizzle with a some olive oil (I didn't measure - just whatever looked right). Sprinkle with some sea salt, and use your hands to combine. Bake in the oven at about 425 degrees for about 30 minutes. Check after 20 minutes or so, and stir them.

Enjoy warm or cold.  These tasted incredible!! That salt & vinegar taste combined with the crunch of the chickpeas was a great substitute for chips.  They were very filling, and extremely healthy!  And at 77 cents for a can, it's a great snack!  We'll definitely be making this again!  Head over here for the original post!

Update: Roasted Chickpeas - Dill Pickle
Following my husband's suggestion, I tried another batch where I boiled them in leftover dill pickle juice from a jar of pickles.   I drained & roasted as above, and they were delicious!   Quite similar to the flavour of dill pickle chips.  You don't need to add much extra salt, since the pickle juice is quite salty.