Roasted Chickpeas (Garbanzo Beans)

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.

Makes

4 Servings

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

1. Wash hands with soap and water.
2. Preheat oven to 400 degrees F.
3. 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.
4. 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.
5. 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.