What is life without good food? Inspired by home cooking and travel, I create easy recipes for the everyday.
Roasted chickpeas are delicious, but after a while, they get a bit ‘samey’. I was looking for a new low-calorie, high-protein healthy vegan snack when it came to me—salt and vinegar roasted peas!
How I Came Up With This Recipe
I love roasted beans. They are my go-to when I want an easy high-protein, low-calorie snack option. I’ve made a few different varieties, including my Spiced Broad Bean Snack Recipe, and also my Roasted Broad Beans With Peri-Peri Seasoning, as well as roasted chickpeas. But salt and vinegar is a particular weakness of mine.
Salt and vinegar is a very British flavour. We add it to all kinds of things, from crisps to fish and chips—I have even seen salt and vinegar popcorn!
My boyfriend has an even bigger weakness for salt and vinegar, regularly polishing off packet after packet of salt and vinegar crisps.
So, helping my boyfriend avoid a salt and vinegar crisp overdose means I have even more reason to devise a healthy alternative salt and vinegar snack!
Peas, either mushy or boiled, are a regular accompaniment to fish and chips. So, I thought, how about roasted salt and vinegar peas?
The answer, I am delighted to say, is a resounding yes! My vegan roasted salt and vinegar pea snack comes out of the oven crispy, tangy and delicious—the perfect healthy afternoon snack. They also have a ‘pub snack’ kind of vibe and make a tasty vegan accompaniment to an ice-cold beer on a warm day.
Will they help my boyfriend avoid the aforementioned salt and vinegar crisp overdose? Well, he gobbled them up quickly enough, so it looks promising.
Recipe Substitutions and Variations
- I have used canned peas in this recipe, but you can also use fresh or frozen.
- I used apple cider vinegar in my roasted pea snack, but white wine vinegar would work equally well if that is what you have.
Why This Recipe Is Great
- At the time of writing, a can of peas in a UK supermarket is just 40p, making salt and vinegar peas a budget-friendly snack.
- You can make them from ingredients in your pantry.
- Peas are full of healthy nutrients.
- They are convenient.
- They are easy to make.
- They taste delicious.
- They are a great hangover food.
- They are a healthy low-calorie, high-protein snack for any occasion.
- They are a tasty alternative to roasted chickpeas.
- Add salt and vinegar peas to your salad to give it some oomph.
- Turn boring canned peas into a tasty healthy snack or side dish.
- Make sure the oven is fully heated before you start baking your peas.
- Ensure the liquid that the beans come in has been thoroughly washed and that they are as dry as possible before putting in the oven.
- This roasted salt and vinegar pea snack is at its crispiest when fresh out the oven.
- Measuring spoons
- Baking tray
- Bowl for mixing
- Bowl for soaking
- Baking paper
|Prep time||Cook time||Ready in||Yields|
1 hour 5 min
1 hour 45 min
- 1 (300 grams / 10 oz) can peas
- 1/2 teaspoon oil, like rapeseed oil or rice bran oil
- 100 millilitres apple cider vinegar
- 1/4 teaspoon salt
- If using canned peas, drain and wash your peas.
- Soak your broad beans in ½ cup of apple cider vinegar for 1 hour.
- Pre-heat oven to 200°C / 392°F.
- Drain your broad beans and dry gently on a clean tea towel or kitchen roll.
- Meanwhile, line a baking tray with your baking paper.
- Place your beans in a bowl and drizzle the oil and salt over the beans.
- Mix all your ingredients, ensuring that all beans are well covered.
- Tip onto a baking tray, and drizzle over any of the remaining liquid.
- Bake at 200°C / 392°F for 10 minutes.
- Turn down the heat to 150°C / 302°F.
- Remove the beans from the oven and shake them gently to stop them from sticking.
- Put your beans back in the oven and bake for a further 30 minutes.
- Leave to cool for 2 minutes.
- Sprinkle with extra salt and vinegar to taste and serve.
I love these roasted salt and vinegar peas as a healthy snack on their own or paired with a tasty, hoppy beer like an IPA. That is if I can get to them before my salt and vinegar fiend of a boyfriend gobbles them up.
© 2021 Kathryn Worthington