Meatless Monday: Roasted Garbanzos


My love affair with Roasted Garbanzos started at a small wine bar (this is probably not too surprising) in San Francisco. They were the perfect crunchy, salty snack to go with the Savignon Blanc I was having that day. Then, I found that at my favorite lunch spot as a salad topping. I’m hooked!

Now we make these at home for the perfect snack or addition to other dishes. You can make a batch at the beginning of the week and store them an air tight container for about 4-5 days.

1 can of organic garbanzo beans rinsed and dried

1 tablespoon of olive oil

Salt/pepper- although I encourage you to play with your favorite spices. We have tried Old Bay, Chipotle, Garlic Powder, and many others!

1. Mix all ingredients in a bowl. Be sure beans are lightly coated in olive oil, add more if needed.

2. Line a cookie sheet with foil. Spread beans evenly on sheet.

3. Cool at 475 degrees for about 20 minutes. Then turn heat up and Roast for about 3-5 minutes.

4. Let cool completely before storing.

In health,


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