Salt and Vinegar Chickpeas
Nutrition per serving
Calories | 267 kcal |
Protein | 4.5 g |
Carbs | 44 g |
Fats | 4.6 g |
Saturated Fat | 0.6 g |
Monounsaturated Fat | 2.7 g |
Polyunsaturated Fat | 0.8 g |
Sugars | 30.6 g |
Fiber | 3.2 g |
Sodium | 918 mg |
Ingredients
Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained | |
Balsamic Vinegar | |
Olive Oil | |
Table Salt |
1. Add the drained chickpeas and vinegar into a small saucepan and bring to the boil over a medium heat. Boil for 30 seconds before turning off the heat. Leave to sit for 30 minutes.
2. Pre-heat the oven to 180 C (350F) and line a baking tray with non-stick paper.
3. Drain the chickpeas and spread onto the baking tray. Drizzle the oil and sprinkle the salt over the chickpeas.
4. Roast the chickpeas for 25-30 minutes or until golden brown.
5. Allow to cool before eating.