If you need a crunchy, tasty snack that isn’t peanuts or nuts, look no further. These salt and vinegar roasted chickpeas have the satisfying crunch of nuts but are a great allergy-friendly alternative that’s also vegan and gluten free. They’re packed with flavour from sea salt, white wine vinegar and freshly ground black pepper. It’s easy to make a batch of these nut free snacks with this simple recipe, suitable for oven or air fryer.
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Jump to RecipeFood allergies and chickpeas
Chickpeas (also sold as garbanzo beans in the US) are a type of legume. Some people who are allergic to peanuts can also be allergic to some other types of legumes, such as soy, lupin, lentils, beans or chickpeas. The may also have to take care with pea protein, often used in vegan foods.
An allergy to chickpeas is less common than peanut allergy, and is more prevalent in places that eat a lot of legumes like the Mediterranean or India. If you do need to avoid chickpeas, then unfortunatley you’ll have to skip this recipe.
Salt and vinegar roasted chickpea ingredients
To make these crunchy salt and vinegar roasted chickpeas you’ll need:
- 1 can (approximately 400g or 15oz) chickpeas (garbanzo beans), drained*, rinsed and dried
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 2 Tablespoons white wine vinegar
*When you drain the chickpeas, make sure to reserve the liquid, or aquafaba! This is a fantastic egg substitute in lots of allergy friendly recipes. You can use for everything from cookies to vegan meringues and even for making egg free mayo. If you don’t plan to use it straight away, freeze it in ice cube trays and store for later.
If you don’t have white wine vinegar, it’s fine to substitute another quality vinegar like red wine vinegar, apple cider vinegar or even balsamic.
Roasting chickpeas in the oven or an air fryer?
I usually just roast chickpeas on a baking tray in the oven. It takes less than half and hour, and the clean up is easy if you line the tray with parchment paper.
If you are a regular airfryer user, you can definitely make these salt and vinegar roasted chickpeas in the airfryer instead. It will be a little quicker too. Just mix the ingredients together and reduce the cooking time to about 10-12 minutes at 400F.
We have a big family, so we need a big airfryer! Ours is Phillips XXL airfryer, which is right for us. It does take up a lot of space on my kitchen bench top. so I store it elsewhere most of the time. Once I get to do my dream kitchen renovation, I’m planning better storage so I can keep applicance like my airfyer at the ready.
Method
Preheat the oven to 425F (about 220C). Line a baking sheet with non-stick parchment paper.
Drain liquid from the chickpeas (and save this liquid or aquafaba to use as an egg substitute later). Rinse chickpeas and pat dry with kitchen towel. The key to crunchy chickpeas that don’t pop in the oven is making sure they are dry before you start. Some of the chickpea skins may come loose, so feel free to remove them if you wish.
Place the chickpeas in a mixing bowl. Add the extra virgin olive oil, sea salt and freshly ground pepper and mix well to coat the chickpeas.
Spread the chickpeas over the prepared baking tray and place in the oven. Roast for 25 minutes, tossing with a spoon or spatula once or twice during cooking to ensure they are evenly cooked and don’t brown too much on one side.
After 25 minutes, sprinkle with the white wine vinger and toss with a spoon to coat. Roast for another 5 minutes or until the chickpeas are nice and crispy on the outside. Remove from the oven to cool.
Enjoy your roasted chickpeas freshly cooked for the best flavour and crunch. Otherwise you can keep leftovers in an airtight container for 1 to 2 days.
This recipe makes about a cup, or around 4 small serves.
What to do with roasted chickpeas
The salt and vinegar flavour of these roasted chickpeas makes them the perfect nut free snack, just as they are.
For other ways to use roasted chickpeas, try adding them to a salad or a wrap for extra protein and texture, or sprinkle over cooked vegetables like green beans. Or add them to a platter or charcuterie board in place of nuts. Roasted chickpeas make a great nut substitute.
More nut free and allergy friendly recipes
For another recipe using canned chickpeas, try our sesame free hummus dip. Need more delicious nut free recipes? All of the recipes on our recipes page are made without nuts, peanuts and other top allergens. For something sweet without nuts, try our nut and dairy free rocky road or our no bake chocolate slice.
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Crunchy Salt And Vinegar Roasted Chickpeas
Equipment
- 1 baking sheet (lined with parcment paper)
- 1 mixing bowl
- 1 sieve
- 1 spoon or spatula
- measuring spoons
Ingredients
- 1 can (approximately 400g or 15oz) chickpeas (garbanzo beans), drained, rinsed and dried
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 2 Tablespoons white wine vinegar
Instructions
- Preheat the oven to 425F (about 220C). Line a baking sheet with non-stick parchment paper.
- Drain liquid from the chickpeas (and save this liquid or aquafaba to use as an egg substitute in other recipes). Rinse chickpeas and pat dry with kitchen towel. Remove any loose chickpea skins if desired.
- Place the chickpeas in a mixing bowl. Add the extra virgin olive oil, sea salt and freshly ground pepper and mix well to coat the chickpeas.
- Spread the chickpeas over the prepared baking tray and place in the oven. Roast for 25 minutes, tossing with a spoon once or twice during cooking to ensure they are evenly cooked and don't brown too much on one side.
- After 25 minutes, sprinkle with the white wine vinger and toss with a spoon to coat. Roast for another 5 minutes or until the chickpeas are nice and crispy on the outside. Remove from the oven to cool.
