Line a baking sheet with aluminum foil. Pour vinegar and chickpeas into a small pot. Bring to a boil, then remove off of heat and let stand for 30 minutes.
Preheat the oven to 450. Drain chickpeas and place on aluminum foil. Drizzle chickpeas with olive oil and salt (I mixed with my hands so they got completely covered).
Bake for 40 minutes, flipping after 20 minutes.
Originally Submitted
3/20/2013
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