One of my favourite things to eat in the whole world, when i'm craving a quick snack, is a good old packet of Salt & vinegar crisps. However, I am 37 years old now and I may be coming to the realisation that I can't juggle them into my mouth whenever I feel like it. 

Enter Salt & Vinegar chickpeas! I know some (most) of you will be looking at me as if to say "as if some roasted chickpeas are going to suffice a crisp craving" - but trust me on this one, because they REALLY do. I consider myself quite the crisp expert, and when I reach for these instead, i'm just as happy. Honest.

Why not make a load for your Christmas snacking? Just keep them in an air-tight container so they keep their crunch.

Salt & Vinegar Chick Peas


  • 1 tin of chickpeas
  • 3/4 cup cider vinegar
  • olive oil
  • sea salt
  • black pepper


  1. Drain and rinse your chick peas, then lay them in a medium sized saucepan and pour over the vinegar. You want each chickpea to be mostly covered, so add more vinegar if you need to.
  2. Bring to the boil and then immediately remove from the heat. Soak for 1.5 hrs.
  3. Heat your oven to 200c (400f, GM6) and then drain your chickpeas.
  4. Line a roasting tin with greaseproof paper and spread out the chickpeas so they are not piled on top of each other. Drizzle with olive oil, 1 tsp salt and a sprinkle of black pepper.
  5. Roast for 25 - 30 mins, checking after 20 as you don't want them to burn.
  6. Whilst they are still hot, sprinkle with another 1-2 teaspoons of salt, depending on taste.