Crispy Roasted Chickpeas

Deb Crane


I like to try different things. When I came across this one, I knew I had to try it! High in protein, this snack beats chips any day! Crunchy, tasty and addicting! Use any spices your heart desires. Next time I am going to try a ranch dressing mix. That, and garlic would be great too! The possibilities are endless! Oh, and there is only 3 ingredients! Quick, easy, healthy snack. I recommend doubling this. It goes very quickly!

pinch tips: How to Cut a Watermelon





15 oz
can of chick peas/ garbonzo beans (same thing)
1 1/2 Tbsp
olive oil
spice blend of your choice.

Directions Step-By-Step

Preheat oven to 400F.

Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towel on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.
Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat.
Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.
Season with salt and spice blend.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy