Roasted Garbanzo Beans

These crispy bites of heaven are simply a must try. They’re great on salads, but also make for a great snack when you’re feeling a bit peckish or on the go. Garbanzo beans are a great source of protein to get you through the day, and, when baked and salted, are incredibly satisfying! I served these as an appetizer before a mediterranean meal, and can’t wait to make them as a snack while watching the game or entertaining a group of friends. They do require a bit of patience as you want to make sure not to burn them, but they’re easy to put in the oven and let go while other preparations are in the works.

Thank you, 10:10:05 Productions, for the amazing photo!

1 15 ounce can of chickpeas (garbanzo beans)

1 ½ tablespoons olive oil

1/3 tablespoon salt

1/3 tablespoon spice blend (I used Lawry’s Seasoned Salt but you can certainly use your own blend)

Preheat oven to 400 degrees.

Drain and rinse garbanzo beans.

Spread the beans over a paper towel, and use another paper towel and press to gently absorb excess water.

Toss dried garbanzo beans with olive oil in a mixing bowl, then spread them out over a large cookie sheet.

Roast for 30-40 minutes, or until beans are deep golden brown and crunchy.

* You’ll want to make sure the beans don’t burn, but you also don’t want any to be soft. Depending on your oven, you might need to bake them for an additional 5 minutes or so.

In a small bowl, combine the salt and spice blend.

Once baked, toss baked garbanzos with salt and spice blend and serve

Side note: Don’t hesitate to rebake them for another 10 minutes or so on a later day if you save some from the batch. It is possible that they’ll get soft, but this can be easily remedied by putting them back in the oven for a short amount of time at 400 degrees.