Makes 3 servings
Marcos: 271 kcal, Carbs 42g, Fat 6g, Protein 14g, Fibre 12g
3 1/4 cups Distilled White Vinegar
3/4 tsp Pure Sea Salt
2 tsp Extra Virgin Olive Oil
1 container (2 1/5 cup 125 mls ea.), Chick Peas
Rinse chickpeas from the can. (If using bulk chick peas - soak and cook according to instructions to prepare chickpeas for this recipe)
Add chickpeas to a sauce pan, add the distilled vinegar. Bring the saucepan to a boil and shut it off. Allow the chickpeas to soak for 30 minutes.
Drain chickpeas and dry them with papertowel. Turn the oven on to 350 degrees.
Now add the chickpeas to a oven safe dish, roasting pan or baking sheet. Add the olive oil and salt. Coat the chickpeas. Place them in the oven until crispy. Cool and enjoy.