Sunday, December 28, 2014

Taco Roasted Chickpeas

Sometimes, you just need a spicy, crunchy snack.

And since I am not a fan of potato chips, and I always seem to have a can or two of chickpeas (garbanzo beans) lying around in my pantry, it only made sense to make some taco roasted chickpeas.

They are super tasty, and handy to pop in your mouth when you need a little something to nibble on, but don't want to waste a ton of calories.

Taco Roasted Chickpeas


1 (15 oz) can garbanzo beans
1 Tbs olive oil
1/2 tsp sea salt
1/2 tsp garlic powder
1 tsp cumin
1/4 tsp onion powder


Preheat oven to 400.

Drain and rinse the garbanzo beans.  Thoroughly pat the beans dry.  You will want them to be as dry as possible or else they won't roast properly.

In a bowl, combine the beans, oil, and spices until thoroughly covered.

Spread out evenly onto a baking sheet.

Bake for 30-40 minutes, shaking periodically to make sure they don't stick and roast evenly.

Allow to cool before eating.


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