2 cups canned chickpeas
3-4 cups white vinegar
1 tsp Coarse sea salt
2 tsp extra virgin olive oil
1. Preheat oven to 425F.
2. Line a baking sheet with tin foil or parchment paper.
3. Take chickpeas and vinegar and place in a medium sized pot. Add a dash of sea salt. Bring to a boil and then remove from heat. Let sit in pot for 30 minutes.
4. Carefully drain chickpeas. Place on lined baking sheet and drizzle with olive oil and sea salt. Massage with fingers until fully coated.
5. Roast for 45 minutes, flipping once half way through. Keep a careful eye on them after 35 minutes of cooking to ensure they don’t burn.
Why this recipe is good for pregnant women:
This snack is packed with protein, which women need in even higher amounts during pregnancy.