I spotted this recipe over on the Whole Paycheck Foods website and thought I would give it a try. The verdict? Tasty! Tasty! Tasty!
You need to make these.
Ingredients
2 {15 ounce} cans garbanzo beans, rinsed and drained
2 teaspoons extra-virgin olive oil
1 teaspoon lemon juice
1 1/4 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
Directions
Preheat oven to 425 degrees.
Place all the ingredients in a large bowl and toss until the garbazos are evenly coated.
Place the garbanzos on a rimmed baking sheet in a single layer and bake for 40 minutes tossing occasional so the garbanzos cook evenly and do not burn.
Cool slightly and serve.
Looking for more simple Whole Foods recipes? Check out The Whole Foods Market Cookbook. Amazon currently has it in stock and ready to ship!
Samantha Clarke says
Could you use soya beans
Becky says
I love garbanzos. Will try these soon for sure.
Alysa says
Lol, whole paycheck for sure!!!
Wendy says
Down under we call these chick peas and I do this recipe a lot but the trouble with these are I can’t stop eating them, they are so good.
Diane M. says
Is this a finger food like peanuts?
Mavis says
Yes. 🙂
LaToya says
So do these end up crunchy like a nut?
Mavis says
Yep! 🙂
LaToya says
Totally making this for the husband. He will love them. I need to hang out at the Whole Paycheck site. Gosh I love their cherry cream natural sodas. The husband gets paid tomorrow, time to head down there.
Mavis says
I hope your hubby likes them LaToya! 🙂
Jamie says
Whole paycheck made me laugh!
Katie C. says
Lol! Whole paycheck!! I love shopping there. I really appreciate having those types of stores, but the bill usually tends to be quite high. I usually send my husband out while I pay the bill!
Kary says
Tried these this last weekend love them. I had cooked my garbanzos from dried form so I want to see how the canned will roast up. Which ones did you use?
Mavis says
I used canned. 🙂
Desi from Idaho zone 5 says
Those look yummy. Don’t have any canned right now, might have to go check my dried beans.
Jen J says
I first had roasted garbanzos in a rice dish while I was studying one summer in Egypt. It rocked my world! Sooo glad to see you sharing this recipe out to your readers/fans so they too will know the joy of crunchy, yummy roasted garbanzos.
Lisa says
What do they taste like?
Erin says
Mavis, these are wonderful combined in dishes too but best (besides in handfuls like nuts) used as a “crouton” in salads and as a soup topper. Smoked paprika is the key ingredient here! Love Chick Peas !
Preppy Pink Crocodile says
I make them similar but use Old Bay and a little brown sugar and mmmm it’s good! Sort of spicy and sweet at the same time. Try that next time- yum!
KK
Amy says
Do they keep at all? Wondering if I could make them to store them. I especially want to make them as an appetizer munchy for a party that has to be gluten and dairy free. But I’d need to make them ahead of time.
Mavis says
That is a good question, we gobbled our up right away so I’m not sure. 🙁
Dawn says
I have made another recipe for roasted chickpeas, but they were mussy inside. I would love to try these if there are crunchy? Thanks, I love your website!
Mavis says
Yes, crunchy. 🙂
Veronica says
We made these and they burned to a crisp after 30 minutes. I ate them, but the rest of the family didn’t. So, check after 20 minutes and make sure yours don’t burn.
Rosaleen says
These look interesting as a travel or hiking food, providing they aren’t eaten up before the trip… It may be possible to crush them into a powder to later mix with a little water and use as a dip or spread. Yes, it sounds as if the purpose of a snack is defeated, but it one needs a packable, portable food, either form of this could do.