1 -15 ounce can chickpeas drained, rinsed and dried. (Dry by placing them on a towel and rolling them around and patting dry)
Salt to taste
Preheat oven to 425. In a large bowl add the dried chickpeas with the Bittersweet Herb Farm Balsamic Vinegar with Raspberry & Fig. Mix until all the chickpeas are coated well. Place a piece of parchment paper on a baking sheet and spread the chickpeas out into one layer. Bake for 20 minutes then move them around on baking sheet and cook for another 10-15 minutes making sure to check them often so they do not burn. Remove from oven and let them cool for at least 15-20 minutes. These chickpeas make an excellent little snack or a salad topping. Enjoy!
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