I’ve shared with you before about how much I love chick peas (garbonzo beans) and that they are a perfect snack when dieting. Ever since my journey with South Beach began I’ve made the same roasted chick peas recipe. I love that recipe and have never felt the need to try my chick peas any other way until I saw this salt and vinegar chick peas recipe on Pinterest. I’m all about some salt and vinegar chips but those are not really diet-friendly. I decided to give these a try and see if they would be a good substitute.
I won’t make you wait until the end of the post to find out…
They are delicious and a great substitute for salt and vinegar chips!
Recipe (adapted from here)
- 1 can chick peas (garbanzo beans)
- white vinegar – approximately 1.5 cups
- oil (I use canola) – approximately 1 TBSP
- salt, to taste
Rinse chick peas thoroughly. Put chick peas in a pot/sauce pan and cover with vinegar (I think I used about 1.5 cups – as long as all the chick peas are covered they’ll be fine). Turn the eye on high and bring the vinegar to a boil. Once it starts boiling, remove the pan from the hot eye and let it sit for 30 minutes. Meanwhile, preheat the oven to 425 degrees F. After the chick peas have sat in the vinegar, drain the vinegar off the chick peas. Pour peas into a baking pan. Drizzle oil over chick peas and shake or stir to make sure they are coated. Sprinkle salt on the chick peas to your liking. Bake the chick peas for 30-35 minutes (be sure to keep an eye on them so they don’t burn like my first batch did!). Give the chick peas a shake or stir halfway through the baking so they don’t stick.
Be careful – they can be addicting!
These are fine for South Beach Phase 1.