roasted garbanzo beans

This is my all time favorite snack.  I takes a while to make, bu most of that is idle oven time.  These roasted garbanzo beans are crunchy, chewy, and salty.  I love this dish for many reasons.

• tastes delicious
• healthy
• doesn't require many ingredients
• so easy
• easy to eat
• great source of protein (okay, a bit repetitive, but important!)

Start with two standard 15.5 oz cans of garbanzo beans.  Drain, rinse them, and try to get out as much extra water as possible.

If you see typos, I've tried to find them all.  I had A LOT.  Many of my letters stick.  That's what happens I guess when you have a really old laptop, and you find things like peanut butter stuck to the keys...  Ah, the perks of having kids(?).

Dump the garbanzo beans into a freezer bag along with 2 tablespoons of red wine vinegar, one tablespoon each of olive oil and dijon mustard, and a teaspoon of sea salt.  Remove any excess air and seal it shut.

This is Liam's favorite part.  I asked him if he wanted to help me shake it all up to combine everything well.  Well, as you can probably tell from he crazy blurry picture, he's doing a bang up job.  Although, he's always a blur anyway.

Then he thought it would be awesome if I had to chase him to get he bag back...

Yup, looks good.

Empty the bag out onto a lipped baking sheet lined with parchment paper and shake gently.  Strive for a single layer, if your pan is too small for this, that's okay.

Strangely I took a picture of the garbanzo beans before I shook them instead of after.  Aim for them to be spread out more than this.

Stick them in the oven at 400 degrees F for 30 minutes.  Then stir with a wooden spoon and rotate the pan.  Set a timer for another 30 minutes, then remove.

The garbanzo beans should be crunchy, chewy, salty, and delicious.  They shouldn't be hard or burned.  They can be enjoyed warm or room temperature.

I recommend eating them the same day they are roasted, or the next day at the latest.  They will technically last for at least a week in an airtight container on the counter, but they quickly loose the crunch (my favorite part).

I pour the garbanzo beans straight into a bowl and eat them like popcorn.  They make such a yummy, easy, and protein rich healthy snack!

These don't last very long at our house.  There are so many flavor combinations possible when roasting these.  This one is my favorite, but Jeff is pushing for a BBQ variety.  I'll try to work out the kinks and post that one.

If you want, toss another small pinch of sea salt on top after they come out of the oven.

print recipe

roasted garbanzo beans

by Liesl October-15-2014

crunchy, chewy, salty, and delicious

Ingredients

• 2 15.5 oz cans garbanzo beans, drained and rinsed
• 2 tbsp red wine vinegar
• 1 tbsp dijon mustard
• 1 tbsp olive oil
• 1 tsp sea salt

Instructions

1. Preheat the oven to 400 degrees F. Place the drained and rinsed garbanzo beans in a freezer bag along with the red wine vinegar, olive oil, dijon mustard, and sea salt. Remove excess air and seal closed. Shake vigorously to mix. Dump the freezer bag contents out onto a lipped baking sheet lined with parchment paper. Try to spread the garbanzo beans out in a single layer. If your sheet is not quite big enough for that, no problem. 
2. Slide the baking sheet onto the middle oven rack and set a timer for 30 minutes. When the timer goes off gently stir the garbanzo beans around with a wooden spoon and rotate the pan. Set the timer for another 30 minutes. When the timer goes off remove the pan from the oven. Pour he garbanzo beans out into a bowl and enjoy! I like them both warm and room temperature. I recommend eating them the same day they are roasted, or the next day a the latest. After that they lose the crunch and are just chewy (which is good too).

Details

Prep time: 5 mins 
Cook time: 1 hour 
Total time: 1 hour 5 mins 
Yield: a cereal bowlful