Mar 222013


Crunchy-salty snacks.  Oh, how I love them.  Popcorn, crackers, potato chips, garlic toast, pretzels, French fries, peanuts… I could go on for a while.

These are some of the things that derail my most sincere desires to eat healthily.

But, what if you found a crunchy-salty snack that wasn’t bad for you?  You would try it, right?  I did (thank you, Jen) and I’m so glad!  Hello, new movie snack.

Crunchy Chickpeas (aka Roasted Garbanzo Beans)

Crunchy Chickpeas (aka Roasted Garbanzo Beans)


  • 2 (15-oz) cans chickpeas (aka garbanzo beans)
  • 2 Tbsp olive oil
  • 1 tsp sesame oil
  • 1 tsp garlic powder
  • ½ tsp salt
  • 1 Tbsp sesame seeds (optional)


  1. Preheat oven to 375 and line baking sheet with parchment paper or silicone mat.
  2. Drain and rinse beans, then dry on a clean kitchen towel until mostly dry.
  3. Spread on prepared baking sheet and roast for 50 to 70 minutes, until beans are crunchy throughout. (Just pop one in your mouth to see.)
  4. When they are done (and still hot), pour directly into medium bowl. Add remaining ingredients and toss to coat.
  5. (I doubt there will be, but) if there are leftovers after day one, store in airtight container.

Eat up!


  7 Responses to “Crunchy Chickpeas (aka Roasted Garbanzo Beans)”

  1. See. I told you you would be glad you came over and got some :)

  2. Lovely picture, Karen!

  3. Sounds yum! I’m going to try this.

  4. Jenn, I am glad she came over and talked to you too! Karen shares….

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