It’s very rare that I make the same thing two nights in a row. Sure, we use leftovers with the best of them, but if I am cooking it is extremely uncommon for me to cook the same thing on two consecutive nights. This little factoid is important because as soon as I made these roasted chickpeas and my husband tried them he made me promise to make them the next night for dinner as well! That’s when I knew I had a winner!
I love chickpeas (aka garbanzo beans) and thought I used them a lot. I make homemade hummus, throw them in salads, stir them in soups, and even toss with pasta. So I couldn’t believe I have never had them baked. It’s a whole new world!
Not only are these good enough to eat two nights in a row, but they are also easy enough to make even if you want them every night of the week! Active prep time is about 90 seconds and then you just pop ‘em in the oven while you get the rest of dinner ready.
Just drain the garbanzos and then pour onto a couple layers of paper towels. Then, grab another layer of paper towels and place them on top. Rub back and forth gently (you don’t want to squish them!) until most of the skins have slipped off. Then gather up the skins and toss them out and put the beans in a bowl.
Toss with the spices and stir. Then turn onto a baking sheet.
Bake until brown and crispy. Time will vary between 30 and 45 minutes depending on how dry your chickpeas were before baking. Just start checking them at 30 minutes and about every 5 minutes after.
Serve ‘em up! We had ours with some grilled salmon on night one and baked chicken on night two, but they go with anything! Michael also mentioned that he thought they would be great as an alternative to peanuts or almonds as a party snack or appetizer – which they would!
ROASTED CHICKPEAS (GARBANZO BEANS)
- 1 can chickpeas (garbanzo beans)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic salt
- 1 1/2 teaspoons extra virgin olive oil
- Preheat the oven to 400 degrees
- Line a baking sheet with parchment paper
- Drain and rinse garbanzo beans. Dry between 2 layers of paper towels, rubbing gently to remove skins. Discard skins and place chickpeas in a bowl.
- Toss with next 4 ingredients and pour onto prepared baking sheet.
- Bake for 30-45 minutes. Stir the beans at least once during baking for even browning.