Rinse a can of chickpeas under running water, add them to a pot and cover the chickpeas with white vinegar. Bring to a boil and then let simmer for 30-minutes. Meanwhile, preheat your oven to 350 degrees. Once you've boiled your chickpeas long enough, drain and let cool. Then add them to a baking pan, roll them in olive oil and sprinkle with salt. Baked for 30-35 minutes flipping halfway.
Let them cool and enjoy fresh for a nice crunch or store them in an airtight container and enjoy them later on (they'll get a little soft this way, still delicious though)
- 1 can chickpeas, rinsed
- 1-1/2 C white vinegar (enough to cover the chickpeas)
- 2T olive oil
- Salt and pepper