Roasted Chickpeas

Mar 4 2010 | by Susan Voisin | 6 Comments » |
Tags: Eat To Live, gluten-free

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Recipe by: Weight Watchers Web Site

A low-fat snack alternative to cocktail nuts, these spicy beans also taste great tossed in salads.

Ingredients:

2 cup cooked garbanzo beans, drained and rinsed if canned
1/4 tsp garlic powder
1/8 tsp red pepper

Instructions:

Preheat oven to 350ºF. Lightly coat a rimmed baking sheet with olive oil cooking spray. Spread chickpeas on baking sheet and sprinkle with garlic powder and cayenne; toss to coat. Roast on bottom rack of oven, shaking pan about every 15 minutes, until browned and crunchy, about 45 to 50 minutes. Cool before serving.

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6 Responses to “Roasted Chickpeas”

1. 
   Amanda Roter Says:

   April 30th, 2012 at 4:00 pm

   Can you use other kinds of beans for this recipe? Or is there something particular about garbanzo beans that is crucial?
2. 
   Amanda Roter Says:

   April 30th, 2012 at 5:13 pm

   So, I answered my own question.

   Yes, other kinds of beans work (I used red beans).

   I’ll add at least double the seasonings next time, though. And I think 40-45 minutes would work fine for baking time.
3. 
   Tara Says:

   January 22nd, 2013 at 12:10 am

   These are gross. They are dry and no one in my house will eat them.
4. 
   Chef Christopher Says:

   April 1st, 2013 at 4:08 pm

   These are a common dish in Spain and they are a great alternative to peanuts. Those who are well traveled will have tasted these before and making them at home is a great treat. Thank you for sharing
5. 
   charleychops Says:

   April 7th, 2013 at 6:16 am

   i do this with soya beans… but use either sea salt to season… or marmite.
6. 
   Steez Says:

   May 7th, 2013 at 11:19 pm

   duh….why wouldn’t they be dry???? I’m just going to assume you’re from the midwest and let it slide.

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