Salt and Vinegar Chickpeas
Nutrition per serving
| Calories | 369 kcal |
| Protein | 6.6 g |
| Carbs | 60.8 g |
| Fats | 6.4 g |
| Saturated Fat | 0.8 g |
| Monounsaturated Fat | 3.6 g |
| Polyunsaturated Fat | 1.2 g |
| Sugars | 41.2 g |
| Fiber | 4.8 g |
| Sodium | 1,383 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.