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Red Wine Vinegar and Oil Roasted Chickpeas

I made a large batch for topping large lunch salads. Delicious tasting, creamy inside, crispy on the outside.

Red Wine Vinegar and Oil Roasted Chickpeas

Ingredients:

  • 2 15 ounce cans chickpeas (garbanzo beans)
  • 2 Tbsp canola oil
  • 2 Tbsp red wine vinegar
  • 2 tsp Italian herb seasoning blend
  • ¼ tsp ground black pepper
  • Salt to taste, if desired

Directions:

Preheat the oven to 400°.

Rinse and drain the chickpeas and add to a large mixing bow. Add everything else and toss gently to mix.

Spread out on a baking sheet and bake for 20 minutes.

Serve hot!

~Sarah

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Comments

  1. I could go for this right now!

  2. This looks so amazing. I’m almost drooling on my keyboard!

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