So… you bought a can of chickpeas or garbanzo beans and do not know what to do with them. Well these little guys are a good source of plant based protein and fiber!
A few years ago, I started making Roasted Chickpeas as a healthy snack to have around the house. But I also add them to salads as the protein.
1 15.5 oz can of Chickpeas
1 ½ T Olive Oil
¼ t Garlic Powder
¼ t Cayenne Pepper Powder
¼ t Italian herb mix. I use Tuscan Sunset from Penzeys.
Preheat oven for 350°f.
Open can of chickpeas, drain and rinse well.
Remove extra moisture from the chickpeas with a paper towel then place in a small bowl.
Toss chickpeas with olive oil to coat.
Add garlic powder, cayenne pepper powder and Italian herb mix. Stir to cover chickpeas.
Place on to a sheet pan in a single layer.
Bake for 25 minutes, taking out to stir 3 times. Chickpeas are done when they are a golden brown.
Remove from oven, let cool and ENJOY!
*Storage Tip* Store the chickpeas in the refrigerator for up to one week.