Combine chickpeas and vinegar in a large saucepan; bring to a boil. Remove from heat; let stand for 30 minutes.

Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a roasting pan with aluminum foil.

Drain chickpeas well; discard vinegar. Spread chickpeas in the prepared roasting pan; drizzle with olive oil. Sprinkle with salt; toss to coat.

Roast in the preheated oven, shaking the pan every 8 to 10 minutes, until chickpeas slightly soft on the inside and crunchy on the outside, about 30 minutes. Transfer to a paper towel-lined plate to drain. Serve warm or at room temperature.