Salt and Vinegar Chickpeas (3/40)

Salt and Vinegar ChickpeasIf you’re anything like me, you can sit down and eat an entire bag of salt and vinegar chips in one sitting. When I lived at home, my mom would buy these and I would do just that-sit down and eat the entire bag.

Following that bag of chips would be immediate regret. No, not the “I just ate too much,” food regret, the “OMG MY MOUTH BURNS” regret.

SALT AND VINEGAR CHICKPEAS are a healthy alternative to the fried, salt and vinegar potato chips. And my mouth doesn’t hate me afterward.

Barely Altered from Oh She Glows


1 (15oz) can chickpeas, drained and rinsed
2 cups white vinegar
Freshly Ground Sea Salt
1 teaspoon olive oil


Add chickpeas and vinegar to a medium sized pot. Use a salt grinder and add a dash of salt to the pot.

Bring to a rolling boil, then remove from heat.

Let sit for 30 minutes.

Line a baking sheet with parchment paper. Preheat oven to 425F.

Pour oil onto lined baking sheet. After the chickpeas have soaked for 30 minutes, drain them and spread them on the baking sheet, moving and rolling them around to coat them in oil. Sprinkle more sea salt on top of the chickpeas, then roll them around again to coat them in salt.

Bake for 40 minutes, flipping the beans half way through.

Let cool before serving.

These little guys make a great snack! They’re crispy almost all the way through with a little bean-like texture in the middle (Bake them longer to make them crispy all the way through).
Roasted ChickpeasThe salt and vinegar taste isn’t as strong as the potato chips we all know and love, but I’m completely okay with that. These chickpeas are easy and relatively quick to make. I may start making them more often so I have a little salty something to snack on after dinner or pack in my lunch!
It’s day 3/40 and I’m feeling great! Last night I was feeling a bit stressed after blogging, with a final due next week and a lot of design projects to balance. Instead of breaking and going for the sweet stuff stocked in my pantry, I grabbed a few raisins instead and was fine!
Today hasn’t been hard, either. I’ve been working all day which keeps my mind occupied and I’m not grabbing cookies all day. My manager offered me a doughnut and I even turned that down! Now, that’s progress!
Breakfast (After a great workout)
Green Monster Smoothie
Egg Sandwich on wheat bread
Glass of orange juice
Butternut Squash Risotto (halfway through the leftovers!)
Vegetarian Burrito from Baja Fresh


Apple and Butternut Squash RisottoI’m going to see my friends in Awkward Silence Comedy tonight, then my roommate and I are having people over to celebrate the weekend and Spring being (almost) here! We’re calling it “Spring Fling at The Burrow,” clever, huh? It was really nice out all week, we’re talking 50 degrees and sunny, and today it’s snowing. Yes, snowing. That’s Midwest Living for you.
I’ll decide what I want for dinner before we go out. I’ll keep you posted on what delicious food I get into!
Dig in,

6 thoughts on “Salt and Vinegar Chickpeas (3/40)

  1. My mouth is seriously watering right now. Mmmmmm salt and vinegar = tastiest thing ever. And I love how you used chickpeas for this awesome combo! I will definitely try this out–thanks. Oh, and good for you on the sugar-less Lent πŸ™‚ I’m excited to hear how it goes for you…

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