Roasted, Crunchy Garbanzo Beans (Chickpeas)

We've been low-carb eating in recent years, saving the breads, pasta, and potatoes for a weekend treat;  and using sugar substitutes like honey and Splenda.  Just watching our intake of the above mentioned items does wonders for changing eating habits.

I recently tried a new way to use Garbanzo beans (also called (chickpeas) besides sprinkling on a salad, using in Taco Soup or making Hummus -- I dry roasted them!

Beans (legumes) of all kinds are a good protein source, and if cutting out carbs you need protein for energy.

You can buy dry Garbanzo beans and cook until softened or buy a can in the vegetable aisle, drain and dry.  After roasting, they're an addictive crunchy snack.  They remind me of eating corn nuts, but without the carbs.

Experiment with flavoring of choice.

Roasted, Crunchy Garbanzo Beans (Chickpeas)
1 can (15 oz) of Garbanzo Beans drained

1-2 Tabs. Olive Oil

1 or 2 tsps. of seasoning of choice: chili powder, Old Bay, Paprika, Curry etc.

1 tsp. sea salt

Preheat oven to 400.

Line a baking sheet with parchment paper or use a silicone baking sheet.

Once drained and dried off with paper or a cloth towel, place chickpeas into a large bowl and stir in olive oil, and spice mix of choice: such as curry powder, or chili powder. Mix together to coat the peas.

Spread them in a single layer on baking sheet, then bake for 40 minutes, or until golden and crispy.

Remove from oven and season with sea salt. Cool and save in a container or serve immediately. Serves 2 or 3.  Recipe can easily be tripled or doubled.

Estimated Cost $1.50 or less.

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