Nutrition per serving may change if servings are adjusted.
1 tablespoon white vinegar
½ teaspoon cayenne pepper, or to taste
¼ teaspoon salt
1 (15 ounce) can no-salt-added chickpeas, rinsed
Position rack in upper third of oven; preheat to 400°F.
Combine vinegar, cayenne and salt in a large bowl. Very thoroughly pat chickpeas dry, then toss with the vinegar mixture. Spread on a rimmed baking sheet. Roast the chickpeas, stirring twice, until browned and crunchy, 30 to 35 minutes. Let cool on the pan for 30 minutes; the chickpeas will crisp as they cool.
To make ahead: The chickpeas stay crisp for 2 to 4 hours at room temperature; if stored longer, recrisp at 400°F for 5 to 10 minutes.
109 calories;1 g fat(0 g sat); 4 g fiber; 18 g carbohydrates; 6 g protein; 0 mcg folate; 0 cholesterol; 0 g sugars; 0 g added sugars; 94 IU vitamin A; 0 mg vitamin C; 50 mg calcium; 1 mg iron; 162 mg sodium; 187 mg potassium