Bring on the snacks!
Preparing for our road trip meant making a bunch of travel-friendly snacks. Preferably something with a bit of sustenance, too, in case we ran behind schedule.
One of my favourite snacks these days is dry roasted soybeans. Crunchy and satisfying. High protein, to boot.
I don’t know how it is made, because frozen edamame doesn’t look anything like what I buy pre-roasted. Instead of experimenting with homemade roasted edamame, I roasted chickpeas.
While I adore most things with chickpeas, roasted chickpeas have been hit or miss with me. It may have something to do with roasting the spices directly on the chickpeas, since I have also had troubles with baked spiced sweet potatoe fries. Leave the spices in the oven a bit too long and they may burn. Lately, I’ve taken to adding the spices just as they come out of the oven, like with these chickpeas and cauliflower spiced with dukkah.
But how about something easier to tote.. less messy.. something in classic snack flavours…. and here I bring to you roasted salt and vinegar chickpeas!
Infuse your chickpeas with vinegar by boiling them slightly, toss with a bit of salt, then roast them. Easy, peasy, for a delicious high-protein snack. I preferred these shortly after roasting as they maintained their crispiness. They lost a bit of their glorious luster as leftover snacks but were still very good.
Here are some other flavours you may want to try:
Pumpkin Spice Roasted Chickpeas (with Strawberries on a salad)
Cinnamon Roasted Chickpeas from Diet, Dessert & Dogs
Roasted Taco Chickpeas from Eat Me, Delicious
Crispy Roasted Chickpeas with Moroccan Spices from Kalyn’s Kitchen
Garam Masala Roasted Chickpeas from Bitchin’ Camero
Salt and Vinegar Roasted Chickpeas
Adapted from Oh She Glows
2 cups canned chickpeas (I used a 19-oz can, rinsed and drained)
2 cups white vinegar (enough to submerge the chickpeas)
1/2 tsp fine sea salt (use more if using coarse sea salt)
2 tsp extra virgin olive oil
1. Place chickpeas and vinegar and place in a medium sized pot. Add a dash of sea salt. Bring to a boil and then remove from heat. Let sit in pot for 30 minutes.
2. Meanwhile, preheat oven to 425F and line a baking sheet with a silpat, tinfoil or parchment paper.
3. Carefully drain chickpeas. Dry them really well by using a towel. Place on lined baking sheet and drizzle with olive oil and sea salt. Massage with fingers until fully coated.
4. Roast chickpeas for 45 minutes, flipping once half way through. Watch them after 35 minutes to ensure they don’t burn.
5. Allow to cool and store in an airtight container at room temperature for up to 4 days (if they even last that long!).
Makes 2 cups.