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Roasted Chickpeas with Balsamic Vinegar with Raspberry & Fig


1 -15 ounce can chickpeas drained, rinsed and dried.  (Dry by placing them on a towel and rolling them around and patting dry)

3 Tbsp. Bittersweet Herb Farm Balsamic Vinegar with Raspberry & Fig

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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