Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Salt & Vinegar Chickpeas. Earlier on in the week I shared with you an easy recipe to make gluten free and vegan chocolate mousse using aquafaba. As promised I said I would share a neat little idea to use up those leftover chickpeas. 

I’ve spent the afternoon out in the sun working on the new website. I know I’ve talked about it a lot but the new site is an absolute obsession of mine at the moment. I’ve got about 500 recipes transferred over to the new site and ready to go. That means I’m about 50% through but I can’t wait for it to go live. I’m swithering about moving to the new site earlier than planned and then playing catch up on transferring over my very old recipes. Let me know in the comments if you think this is a bad or good idea please.


Other Bits & Pieces Ideas

If you like this recipe for Gluten and Dairy Free Salt and Vinegar Chickpeas then you might like to try one of my other bits & pieces recipes:

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com



Difficulty: Beginner Prep Time 10 min Cook Time 40 min Total Time 50 mins Servings: 4 Best Season: Suitable throughout the year



  1. Place the drained chickpeas and vinegar in pan over a medium heat

  2. Bring to the boil, simmer for a couple of minutes and set aside for 15 minutes

  3. Preheat the oven to 180 oC

  4. Drain away the vinegar and toss the chickpeas in the olive oil and salt

  5. Place on a lined baking sheet

  6. Bake for 30 minutes stirring every 10 minutes

Keywords: chickpeas
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