Combine chickpeas, a pinch of salt and vinegar in small saucepan over high heat. Bring to a boil and immediately remove the pan from the heat. Cover and let soak in pot for 30 minutes. Preheat the oven to 425F when you have 5 minutes left. Drain chickpeas without rinsing and pat dry.
Toss the chickpeas with oil and salt. Spread on a large baking sheet. Roast for 45 minutes, stirring once half way through. Keep a careful eye on them after 25 minutes of cooking to ensure they don’t burn.
The goal is crispy and golden chickpeas. Enjoy as a high protein snack
When brining chickpeas to a boil, do not worry if some of the peas split open or some of the skins came off. They will turn out regardless.