I love snacks. It’s good to have healthy non-processed snacks ready to eat at home or on the go. I know I will start binge eating a bag of potato chips when I get “hangry” if I don’t have convenient and quick options. Who doesn’t want a snack high in fiber and protein while being low in fat and calories?!
I was in a conversation with my hairdresser about food last Fall and we were talking about experimenting with different variations of hummus. She gave me the idea to try using a can of my garbanzo beans to roast instead of making hummus. My first attempt roasting them I burnt them and set off our smoke detector. I haven’t messed up another batch since that day. You can also use the roasted chickpeas to replace croutons in salads or soups. I normally keep my bean roasting simple with salt or seasoned salt but get creative. I’m hoping to try some other spice variations in the future and will be sure to share on my recipe page of the blog!
Roasted Chickpeas
Prep Time: 15 mins
Cook Time: 25-30 mins
Keywords: snacks gluten-free vegan
Ingredients
- 1 15 oz. can garbanzo beans, drained and rinsed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- Optional: 1-2 teaspoons of spices of your choice
Instructions
Preheat oven to 400°F
Rinse and drain the beans. I pour the beans into a strainer in the sink and rinse thoroughly under running water.
Dry the beans. It is important to get them as dry as possible. Pat the beans dry with a clean dishtowel or paper towels. I pat dry and then let them sit out for at least another 10 minutes to dry.
Combine beans with olive oil and salt and spread the beans out evenly onto a baking sheet.
Roast in the oven for 25-30 mins. Stir after 13 mins.
Optional: Toss the beans with the spices of your choice. I normally keep my bean roasting simple with salt or seasoned salt but get creative.
I have a can of garbanzo beans I’ve been meaning to make some hummus with. Going to try this instead. Easier clean up and topping our salads with it sounds delicious!!!