Roasted Garbanzo Beans

Roasted Garbanzo Beans are easy to make and really tasty.  This version is from Canyon Ranch Spa and is a popular substitute for high-fat nuts at parties and a nutritious solution for both brown bag lunches and after-school snacks. In fact, they are so simple to prepare that even young children can do it with just a little supervision. And, of course, if the kids make them they are much more likely to want to eat them.

Roasted Garbanzo Beans

Roasted Garbanzo Beans

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Course: Appetizers and Snacks
Cuisine: Healthy Spa Cuisine
Keyword: Beans, Canyon Ranch
Servings: 12
Calories: 227kcal
Courtesy Of: Canyon Ranch Spa
Roasted Garbanzo Beans are easy to make and really tasty.  This version is from Canyon Ranch Spa and is a popular substitute for high-fat nuts at parties and a nutritious solution for both brown bag lunches and after-school snacks.

Ingredients

  • 32 ounces garbanzo beans (canned, drained and rinsed)
  • onion and/or garlic powder to taste
  • Fresh chopped herbs
  • extra virgin olive oil

Instructions

  • Preheat the oven to 350°F.
  • Spread the drained beans in a single layer on a non-stick baking sheet.
  • Sprinkle them lightly with olive oil, onion or garlic powder, or a combination of both.
  • Customize these beans with additional seasonings to your liking, including chopped herbs.
  • Roast for 50 to 60 minutes, stirring occasionally, or until the beans are browned and crisp.
  • Store in a tightly covered container.
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Nutrition

Serving: 1 Serving | Calories: 227 kcal (11%) | Carbohydrates: 46 g (15%) | Protein: 15 g (30%) | Fat: 4 g (6%) | Sodium: 18 mg (1%)

 

Did You Know?

Garbanzo beans also go by the names chickpeas and ceci. They are a pale goldish beige in color, almost round, firm-textured, and have a mild, nutlike flavor. They are most often used in African, Asian, Middle Eastern, and Italian cuisines.


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February 1, 2011 | | Tags:

6 thoughts on “Roasted Garbanzo Beans

  1. Venus Rising says:

    I was recommended this recipe by my vegan M.I.L. Used up a pantry item when we were out of something salty and crunchy. REALLY good!

  2. Wendy says:

    Probably make these once or twice a month. Easy to use all different flavor blends. Taco. Asian. Indian. They are always good!

  3. Ivy says:

    I found and made this recipe on your site — it’s great!

  4. Weezie says:

    Surprisingly addictive! I added a spicy salt blend as well.

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