Roasted Chickpeas (Garbanzo Beans)
Makes:
4 Servings
Cook Time:
45 minutes
These crunchy chickpeas make a great on-the-go snack or a healthy topping to your favorite salad. Experiment with different spices to see which ones you like best.
Ingredients
- 1 can (15 ounces) low-sodium garbanzo beans, drained and rinsed
- 1 tablespoon canola oil (or cooking oil of choice)
- 1/8 teaspoon salt
- spices of your choice, optional (try garlic, paprika, sage, etc.)
Directions
- Wash hands with soap and water.
- Preheat oven to 400 degrees F.
- Drain and rinse the beans until there is no foamy residue. Pick out the skins and discard. Wrap the drained beans in a clean towel to dry thoroughly.
- Measure oil into a 9x13-inch baking dish or foil lined pan. Pour beans into dish, sprinkle with salt and spices. Mix oil and spices well to coat all the beans.
- Bake for 45 to 60 minutes, stirring or shaking every 15 minutes. Longer makes more crunch, but watch to prevent burning!
Notes
- Cool thoroughly before storing in a tightly covered container.
- Eat by the 1/4 cup handful, or sprinkle on salads and other dishes for a nice crunch!
- Optional: Sprinkle with Parmesan cheese during the last 10 minutes of baking. But don’t do this earlier, as it can cause chickpeas to burn.
USDA Supplemental Nutrition Assistance Program (SNAP)
