16ounceschickpeas/garbanzo beansdrained (15-ounce cans will work too)
2cupsapple cider vinegar
1tablespoonkosher salt or sea saltmore if desired
Instructions
Add the drained chickpeas to a medium saucepan.
Add apple cider vinegar to cover the chickpeas completely.
Bring up to a boil over medium heat and let boil for 5 minutes. Remove from the heat.
Let the chickpeas sit in the vinegar for at least 30 minutes and up to several hours.
While you're waiting the 30 minutes, preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper and lightly grease the paper with nonstick cooking spray.
After the 30 minutes is up, drain the chickpeas and place them in the center of the prepared baking sheet.
Sprinkle the kosher salt evenly on the chickpeas.
Place in the preheated oven and roast the chickpeas in the oven for 20 minutes. Flip the chickpeas and place them back in the oven for another 10 minutes. Toss the chickpeas again. Repeat placing the pan back in the oven and baking for 10 minutes three more times until the chickpeas are golden brown (not burnt). I've always found an hour to be the perfect amount of bake time.
Once the roasted chickpeas have cooled, place then in an airtight container and store at room temperature.
Notes
Keeping the chickpeas in the center of the baking pan will prevent individual chickpeas from becoming too dark while roasting.