1.5-2 cups cooked chickpeas (one 15-oz can), drained and rinsed
2.5-4 cups white vinegar
1/2-1 tsp fine grain sea salt, to taste
2 tsp extra virgin olive oil

Line a baking sheet with tin foil or parchment paper. Add chickpeas into pot and cover with vinegar. Add a dash of sea salt. Open a window and turn on range hood fan to air out the soon-to-be potent vinegar smell. Bring to a boil and then remove from heat. Let sit in pot for 15-20 minutes, uncovered. Preheat oven to 400F. Carefully drain chickpeas in a strainer and discard vinegar. Place chickpeas on lined baking sheet and drizzle with olive oil and sea salt. Massage with fingers until fully coated. Roast for 25-35 minutes, stirring once half way through. Keep a careful eye on them after 20 minutes of cooking to ensure they don’t burn. Enjoy as a high protein snack or as a side to a lunch or dinner. Cool on pan for 5 minutes. They will crisp up as they cool.