Roasted Garbanzos Recipe
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
These crunchy Roasted Garbanzos are a tasty snack that is easy to prepare right at home.
If you’re looking for healthy snack options these easy and tasty roasted garbanzos, or chickpeas, are just the ticket. They also make a delicious healthy snack for on the go, which is always a challenge to find. Pack a baggie full of this crunchy snack and you’re ready to go!
Roasted Garbanzos are not only super easy to prepare, but they are a good source for dietary fiber and protein. Tasty and healthy! Win! Win! Another thing I like about roasting garbanzos (chickpeas), is that you can change up the seasonings to make your own unique version. This version is bit spicy, but not too much. Of course the seasoning amounts can be easily adjusted to your preference.
The trick with roasting garbanzos is tossing the beans about every 10-15 minutes as they roast. Ovens will vary, but it takes about 45 minutes of total cook time to get them crunchy. Before removing them from the oven, I recommend doing a quick taste test (let it cool first!) to see if they are crunchy and crispy, then add more time as needed.
A few more healthy snack ideas:
- Spicy Toasted Pumpkin Seeds
- Cucumber Boats with Easy Greek Yogurt Dip Recipe
- Easy Toasted Almonds Recipe
Do you have any quick and healthy snack for on the go to share? Please do, I’m always in need of tasty ideas!
Roasted Garbanzos Recipe
Roasted Garbanzos Recipe
Crunchy roasted garbanzos are an easy snack to make right at home.
Ingredients
- 15.5 oz. canned garbanzo beans, drained
- 1 tablespoon olive oil
- 1 teaspoon soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon ancho chili powder
Instructions
- Preheat oven to 400-degrees F.
- In a bowl, toss together all ingredients until beans are coated well.
- Spread beans evenly on a baking sheet and bake for approximately 40-45 minutes. Stir/toss the beans at 15-20 minutes intervals. After about 40 minutes, taste one for doneness. They should be crunchy, almost crispy. If not done to your liking, continue to roast, checking every couple of minutes until complete.
Originally posted June 8, 2010. Updated September 17, 2015.
I’m happy to have an ongoing relationship with Bush’s Beans, but this is not a sponsored post. I just like their beans.
Wow. I LOVE LOVE this recipe! They are perfect alone or in a salad!
You’re a wonder when it comes to beans, girl! I think my whole family, little tots and all, would enjoy these. My daughter can’t have nuts, and I try to not keep them around too much, so this would be a good alternative.
Yummy snack idea!! Especially since you can change the flavors so many different ways.
Although I haven’t cooked very much, it was very easy to set this up and watch. They almost tasted like roasted potatoes; It’s an amazing meal!
Call me a dummy….but where do you get Ancho Chili Powder? I’ve found regular chili powder, Mexican chili powder (in hot and mild) but nothing called Ancho Chili Powder. I was wondering if taco spice or regular chili powder would be acceptable fill-ins??? Looks tasty though 🙂
Hey Lisa!
Any chili powder would work fine. Ancho chili powder is mild and a little smokier than a regular chili powder. The recipe is simple enough to test what you have. Maybe try mixing the seasonings and oil first to taste before adding it to the garbanzos to see if you like it.
~ Amy
Making these tonight. I love your step by step pics. Thank you so much. 🙂
So delicious! Mmmmm. They look great and I love the flavors.
These look great! I’m always eating unhealthy things at my desk during the day, I may have to whip up a batch of these and see if they’ll work as a substitute for my chex mix and goldfish!
Thanks for the recipe!
Thanks for the great recipe! I reviewed it on my blog today: http://inspiredresults.blogspot.com/2010/07/recipe-review-roasted-garbanzos.html
I only wish my photos were as beautiful as yours! 🙂
Awesome, that’s precisely what I was looking for! You just spared me alot of looking around
Blimey – I just made these and can confirm that they are fantastic! A bit dangerous, though, as I could easily eat the entire batch in one sitting. Luckily I had some ancho chile powder from my last visit to the US, as it’s not so easy to find in the UK. Would love to hear about other flavour combinations.
I found this recipe today. Just made it, and it is AWESOME!!!!! Some came out quite crunchy, which Ioved. I love spicy food, these didn’t have too much of a kick. I’ll have to add more spice when I make more tomorrow.
Hello Taj,
So glad to hear you enjoyed them! I think more spice would be great. I think I’ll be adding more the next time too!
Hey! i have a question, Can I use them to make a salad? I read that they are really crunchy but I want them to be soft
I could eat that entire batch myself! Ooooh…looks so yummy and love that you’ve combine the flavors of soy and chili…love salty/spicy snacks!
You and me both, Caroline! They are a bit hard to resist.