Roasted Chickpeas

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I made these but I altered the recipe a little bit. No vinegar, but tons of minced garlic and salt. I baked them for 40 minutes and they were wonderful!

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I also found the chickpeas to be tasteless. I was hoping for the taste of the salt and vinegar like the chips, but they just didn't have it. I too followed the recipe exactly and agree the 60 minute cooking time was way too much. Some of them were burnt. I don't think I will be making this snack again anytime soon.

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I am not sure why the red wine vinegar and mustard was included-- after the cooking process was complete, you can not even taste those ingredients. Just the salt. Cooking time was way too long for my oven. 40 min would have been enough. Overall, not so much a "keeper" of a recipe.

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I thought it was OK...they were a little bland, but a good snack. The 60 minute cook time was a little too long (at least for my oven. Next time, I will probably pull them after 40 minutes...maybe they'll be softer.

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Followed the recipe exactly, soaked for about 13 hours. They remind me of corn nuts, a texture I'm not fond of. However, the biggest problem for me is the lack of flavor. You really can't tell there is any flavor on them other than a little bit of salt. The vinegar and mustard might as well not be there and after all was said and done we added extra salt to add some sort of flavor. Maybe they would be better if they were spicy? Probably will not make again.

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came out perfect. awesome for snacking or topping a salad with (instead of crutons. one suggestion: i soaked for 8 hrs. still hard so i soaked overnight. still not enough so i simmered over low heat for another hour and they were perfect! highly recommend!