Salt & Vinegar Chick Peas
- 2 cups of chickpeas (I used canned)
- 3-4 cups of white vinegar
- 1 tsp sea salt
- 2 tsp EVOO
- Bring vinegar and chickpeas to a boil. Cover and remove from heat for 30 mins
- Line baking sheet with parchment paper
- Preheat oven to 425
- Drain chickpeas and place on baking sheet. Toss with sea salt and EVOO.
- Bake for 15 mins then toss chickpeas, bake for another 15-20 mins (Please watch as they will burn quickly).