Salt & vinegar chickpeas

I would like to say the reason I haven’t posted in so long is because I’ve been working non-stop on my happy snacking series, but I’ve mainly been spending my free time re-watching Breaking Bad and Suits. That said, I’ve spent enough time in the kitchen to have come up with the perfect snack to accompany my evenings in with Heisenberg and Prince Harry’s girlfriend.Β 

Okay, so these aren’t *exactly* the same as salt and vinegar crisps, but they are tangy and crunchy and seriously moreish. Plus, they are very healthy (minus the salt) because they are packed full of fibre, and as I mentioned in my hummus recipe, chickpeas have the vital vitamins to help you feel less anxious, stressed and tired – so you’ll have plenty of energy to stay up and watch that one last episode.



  • 1x 400g tin chickpeas
  • Cider vinegar
  • Olive oil
  • Salt


  1. Drain and rinse the chickpeas. Pour them into a saucepan and cover with cider vinegar – if you don’t want them too vinegary, top up with water. Bring to the boil and simmer for around five minutes. Beware, boiling vinegar is very pungent! Open a window, door and skylight if possible.
  2. Turn off the heat and allow them to soak for 20 minutes.
  3. Preheat the oven to 200Β°C (fan).
  4. Drain the chickpeas, put back in the saucepan and generously drizzle olive oil and sprinkle on salt to taste. Mix well.
  5. Empty the chickpeas out onto a lined baking sheet and bake them for around 40 minutes. Be careful not to take them out too soon as they’ll be chewy and a bit gross.
  6. Allow to cool fully before transferring into an airtight container.




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