Salt-and-Vinegar Chickpeas

• 2 15-ounce cans of chickpeas, drained and rinsed
• 3 cups white distilled vinegar
• 2 tablespoons canola oil
• 2 tablespoons kosher salt
• 2 teaspoons black pepper

1. Combine chickpeas and vinegar in small sauce pan over high heat and bring to a boil.
2. Remove the pan from from the heat, cover, and it let sit for 30 minutes.
3. Drain chickpeas and pat dry.
4. Preheat oven to 400 degrees .Toss the chickpeas with oil, salt, and pepper.
5. Spread on a large baking sheet and bake for 45 minutes, or until golden brown and crunchy.

chickpeas, white distilled vinegar, canola oil, kosher salt, black pepper

Taken from www.foodandwine.com/recipes/salt-and-vinegar-chickpeas (may not work)