Sea salt and balsamic vinegar roasted chickpeas.
A delicious, protein packed alternative to salt and vinegar crisps
1 tin drained chickpeas
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
Salt and black pepper
Preheat the oven to 180°C.
Spread the chickpeas out on a baking tray lined with greaseproof paper. Drizzle with olive oil and season with salt and pepper. Roll the chickpeas around the tray so they are fully coated.
Bake for 15 minutes.
Add the vinegar, give the tray a good shake and bake for another 20-30 minutes until all the vinegar is absorbed and the Chickpeas are nice and crispy on the outside.
Season with more salt if required and enjoy.