1 1/2 cups (one 14oz can) cooked unsalted chickpeas, drained and rinsed 2-3 cups white vinegar 2 teaspoons olive oil 1/2 teaspoon sea salt fresh ground black pepper, to taste Instructions Line a baking sheet with parchment paper and preheat oven to 400F. Add chickpeas into pot and add just enough vinegar to cover. Place the lid on the pot and bring to the beginning of a boil; remove from heat. Remove the lid from the pot and let the chickpeas sit for 15-20 minutes, uncovered. Drain chickpeas in a strainer, discarding vinegar. Return to pot and drizzle with olive oil, sea salt and ground pepper to taste. Gently shake and toss until fully coated. Place chickpeas on lined baking sheet. Roast for 25-30 minutes, stirring once half way through. Keep your eye on them about halfway through cooking to make sure they don't burn. Remove from oven and let cool on baking sheet. They will crisp up as they cool, so don't be too quick to put them away for storing.