Roasted Garbanzo Beans
You're going to love these Crispy Roasted Garbanzo Beans! They're crunchy, salty, and a little bit spicy. Totally vegan and gluten-free, these oven-baked chickpeas make a great snack and they're a perfect topping for salads.
- 2 cans chickpeas 14 oz cans, about 3 cups, drained and rinsed
- 2 Tbsp extra virgin olive oil
- 1/2 tsp fine grain sea salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp hot smoked paprika.
Pre-heat your oven to 350°F / 180°C.
Drain and rinse your chickpeas. Pat dry, and then gently roll them between two clean kitchen towels to start removing the skins. Remove the remaining skins by pinching each bean between your fingers and sliding the skin off.
Place the peeled and dried chickpeas into a bowl, and combine with olive oil, salt, and pepper.
Spread in a single layer on a baking sheet, using two sheets if necessary to prevent over crowding (crowded beans will steam rather than crisping).
Place into the oven to roast for 30 minutes, shaking the pan every 10-15 minutes to turn the beans.
When the roasted garbanzo beans are golden brown and crispy, remove from the oven and toss with any desired seasonings.
Use immediately or store in a container without a lid for one week.
- Nutrition values are an estimate only and are based on six snack-sized portions
Calories: 259kcal | Carbohydrates: 36g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Sodium: 203mg | Potassium: 384mg | Fiber: 10g | Sugar: 6g | Vitamin A: 120IU | Vitamin C: 1.7mg | Calcium: 65mg | Iron: 3.9mg