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Salt and vinegar chickpeas.Tad Seaborn/The Globe and Mail

If you're like me, you may feel like transitioning from the Halloween mini-bags of chips to another snack at some point (like when they run out). Keep the salt and vinegar and the crunch, but feel better about the vessel: Switch to roasted chickpeas, which are high in protein and loaded with reasons to feel virtuous as you crunch. Definitely eat them all in one sitting.


540-ml can of chickpeas

2 cups of white vinegar

olive oil

sea salt


1) Open and rinse a 540-ml can of chickpeas. Put the chickpeas in a medium pot and cover with white vinegar (you will probably need about 2 cups). Bring to a boil for 30 seconds and then pull off the heat. Let soak for 30 minutes in the vinegar.

2) Meanwhile, preheat the oven to 400 F. Line a cookie sheet with parchment. After soaking the chickpeas, drain them (don’t rinse) and drizzle them with olive oil while in the colander. Massage to coat and spread them on the tray. Sprinkle with sea salt and bake for 20 minutes.

3) Give the tray a shake and bake for 15 minutes more or until the chickpeas are golden and browning in spots. Cool and serve.