Salt and Vinegar Roasted Chickpeas

I might possibly live off of chickpeas.  I eat them in salads, as snacks, in curries, in hummus, and I've even puréed them and put them in pasta sauce.  Seriously, chickpeas are the shit.

Salt and Vinegar Roasted Chickpeas adapted from source

• 2 cups canned chickpeas
• 3-4 cups white vinegar
• 1 tsp Coarse sea salt
• 2 tsp extra virgin olive oil

1. Line a baking sheet with tin foil or parchment paper. 
2. Take chickpeas and vinegar and place in a medium sized pot. Add a dash of sea salt. 
3. Bring to a boil and then remove from heat. Let sit in pot for 30 minutes. 
4. Preheat oven to 425F. 
5. Carefully drain chickpeas. 
6. Place on lined baking sheet and drizzle with olive oil and sea salt. Massage with fingers until fully coated. 
7. Roast for 45 minutes, flipping once half way through. 
8. Keep a careful eye on them after 35 minutes of cooking to ensure they don’t burn. The goal here is crispy and golden chickpeas, not black!

They're pretty tasty.  Though, next time, I'm going to use more salt.  A lifetime of being stingy with salt means that mine are more vinegary-tasting and less salty-tasting.  They're still delicious though!