ROASTED SALT + VINEGAR CHICKPEAS

I’m not turning to food blogging. I’m just into sharing things I’m totally obsessed with and sometimes (pretty rarely) it happens to be food (even though I am constantly obsessed with food). So let’s start by explaining just how ridiculously addicted to salt vinegar chips I am, like can’t-stop-eating even after my tongue is hurting, addicted. I recently did another detox, a once a year occurrence in my life now. And since being with out all the unhealthy things for 12 day I really didn’t want to go back to eating them. So in an effort to find a replacement for my severe love for salt vinegar chips, chickpeas met vinegar and then they got all roasted. They of course aren’t a perfect replacement, there is just nothing like the real deal – but they suffice and totally cut the hunger and craving game too (high protein snack will do that).

ROASTED SALT VINEGAR CHICKPEAS

• 2 cups pre-soaked Chickpeas (or 1 large can)
• Apple Cider Vinegar (appx. 3/4 cup)
• Olive Oil
• Sea Salt
• Pepper

Soak, rinse and drain your chickpeas. Lay chickpeas out in a wide bowl or deep pan, try to make it so they aren’t piled on top of each other – too much. Pour your vinegar overtop, depending on the type of bowl or pan you used to spread out the chickpeas, the amount will vary. You want every chickpea to be at least half way covered in the vinegar. Let them soak for 1.5 hours, or more depending on how vinegary you want your chickpeas to be. Drain the vinegar, toss chickpeas in olive oil, sprinkle salt and some pepper over top and then roast for 40 minutes.

Eat them as a snack or throw them on a salad. Also maybe try white vinegar or balsamic, totally different “fake” salt vinegar chip, flavor.

PS. the kids like these too!

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