Monday, March 14, 2011

Go Gonzo for Garbanzos!

Yummy deliciousness!

I love little portable snacks. If they're salty, all the better. This little snack packs a nutritional punch AND keeps me from answering the siren call of our vending machine at work. It takes a little prep time, but in the end, you've got a snack that's about 150 calories for a 1/2 c. serving. Perfect! YUM!


  • 1 (12 ounce) can chickpeas (garbanzo beans), drained or 2c. dry chickpeas
  • 2 tablespoons olive oil
  • salt (optional)
  • garlic salt (optional)
  • cayenne pepper (optional)
  • Note: I used Johnny's Great Ceasar Garlic Spread and Seasoning, which is delicious!


If using dry beans: The night before baking, put chickpeas in a pot with water that covers them. Add 1T salt, 1 tsp. baking soda, 1T flour (I don't know the science behind this mixture, but it works! No one wants a half-cooked chickpea. Blargh!) 
Get water boiling and then reduce to a simmer for 45 minutes to 1 hour. Rinse beans in colander and put back in pot with enough water to soak them in. Let sit overnight (10-12 hours)
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Blot chickpeas with a paper towel to dry them. Put in baking pan to dry roast for 30 minutes.
  3. Turn them every 10 minutes
  4. In the last 10 minutes of baking, add olive oil and spices. Watch your garbanzos carefully so that they don't burn.
  5. Try to let them cool before you eat them. SO delicious!

1 comment:

  1. Thank you for this recipe! They do look and sound pretty yummy!