The Salt n’ Vinegar flavour combo takes me back to my childhood. Endless packets of chips (well ‘crisps’ if you’re over here in the UK too) and salt n’ vinegar nuts that have the sweet, sour, salty combo paired with crunch – fortunately I’ve mastered this combo along with making this snack healthy and high in fibre and protein. This healthy alternative to salt n vinegar peanuts (and chip cravings) comes without the nasty oils, the processed salt, the sugar, and the vinegar flavourings which contain too many numbers and chemical. When you eat well, you feel well – everything you put in to your body acts as your fuel and your building blocks, so why not make conscious healthy choices? You are so damn worth the goodness.
This recipe is simple, delicious, cheap and the perfect snack or salad/dish jazzer-up-er. Plus it suits most allergies – nut free, vegan, gluten free, and clean eating at its finest.
You’re welcome! This recipe is an extract from my ebook the 120 Cleanse which contains so many other delicious, healthy, and real food options! Plus it costs less than what you’d pay for a drink out – 89 recipes, a clean eating guide, superfood guide, and meal plan. My heart and soul is poured in to it along with explaining my 120 pound weight loss journey (and it contains the 120 HIIT workout plan and 21 day self-love guide free – check it out here).
This recipe serves 2-3 as a snack (although I am guilty of having eaten it all in one go)
1 can (380g with liquid/230g drained) chickpeas drained and rinsed, or 1.5 cups cooked beans
3/4 cup apple cider vinegar
2 tsp coconut oil
1 tsp sea salt (½ tsp of this used in soaking part)
- Combine chickpeas, ACV and ½ tsp sea salt in a small pot (small enough so that the vinegar covers the nuts, if not add water until they are covered) and bring to the boil.
- Remove from the heat and allow the chickpeas to soak in the vinegar mix for 30 minutes.
- Drain the chickpeas (reserving the apple cider vinegar to use later – perfect way to not waste is to cook some quinoa in the vinegar with some extra water for a super tangy quinoa mix to keep in the fridge that can be thrown through salads).
- Preheat the oven to 180 degrees.
- Place the chickpeas, remaining salt and oil onto a baking tray, preferably with a height of at least one inch as some chickpeas can bounce with the heat and you don’t want them all over the oven!
- Cook for 35-40 minutes, shaking the tray once or twice to allow for even cooking.
- Enjoy straight away as a snack, on salads, on meals, or allow to cool on the pan and transfer to a glass jar (or airtight container) and store in the cupboard for up to 3 days for optimal crunchiness.
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So much love to you, you beautiful soul.