Sea Salt and Vinegar Roasted Chickpeas
3 cups Cooked Chickpeas (canned is okay)
1 teaspoon Kosher Salt
1 cup Vinegar
1 cup Magical Apple Cider Vinegar (slightly more if needed to cover chickpeas completely)
½ teaspoon Ground Turmeric
6 Cloves Garlic (peeled, crushed)
3 Sprigs Fresh Thyme
3 Sprigs Fresh Rosemary
2 tablespoons Extra Virgin Olive Oil
½ teaspoon Cracked Black Pepper
1 teaspoon Granulated Garlic
1 teaspoon Smoked Paprika
1 teaspoon Onion Powder
1 teaspoon Nutritional Yeast
2 tablespoons Sea Salt
2 tablespoons Magical Olive Oil
Simmer the chickpeas in a saucepan in the infused vinegar, apple cider vinegar, salt, and turmeric for 20 minutes. Drain well and pat dry.
Preheat an oven to 425° Fahrenheit and line a baking sheet with parchment paper or foil.
Place chickpeas in a mixing bowl and drizzle with regular oil and add all the dry spices, the garlic, and the thyme, reserving the salt for when they come out of the oven.
Spread chickpeas evenly onto the baking sheet and roast for about 20 minutes or until GBD (golden brown and delicious) or real crispy.
-Drizzle chickpeas with Magical Oil and sprinkle with sea salt.