Skip to main content

Dry-Roasted Garbanzo Beans

Tasty and flavorful snack idea of crispy beans with lots of spices.
Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Photo of Dry Roasted Garbanzo Beans
Prep time: 10 minutes
Cook time: 30 minutes
Makes: 4 cups
Nutrition Facts: View label

Ingredients

2 cans (15 ounces each) garbanzo beans, drained and rinsed
½ teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder or 4 cloves of garlic
1 teaspoon onion powder
1 teaspoon dried parsley flakes
2 teaspoons dried dill 
cooking spray

Directions

  1. Wash hands with soap and water.
  2. Preheat oven to 400 degrees F.
  3. Dry beans with paper towels to prevent "popping" in the oven.
  4. In a small bowl, mix together salt, pepper, garlic powder, onion powder, parsley and dill weed.
  5. Lightly grease a rimmed baking sheet. Pour garbanzo beans onto baking sheet and spread in a single layer.
  6. Lightly spray the tops of beans with cooking spray. Sprinkle seasoning mix over the beans. Shake pan to help spread around the seasoning and end with the beans in a single layer.
  7. Place the baking sheet on the lowest rack in the oven.  Cook until beans are crispy and brown, about 30 to 40 minutes .  Gently shake and turn the pan every 10 to 15 minutes to avoid burning the beans. Let cool before serving.
  8. Store leftovers in a sealed container. If cooked until crispy, they may store at room temperature for up to 2 weeks (see Notes). If still somewhat soft, store in the refrigerator.

Notes

  • Try other spices such as taco seasoning, dry ranch seasoning, curry powder or harissa spice mix.
  • Dry roasted garbanzo beans will keep up to 2 weeks in a sealed, airtight container at room temperature. Reheat at 400 degrees F on a baking sheet for 5 minutes to make them crisp again.
  • No canned garbanzo beans? Cook your own from dry. You will need  about 3 cups cooked beans for this recipe.

Comments

This roasted garbanzo bean recipe is perfect! This was my first time roasting garbanzo beans in the oven, and this is the only method I will be using from now on. I made half of the recipe, used lemon pepper seasoning and left them in the oven for about 30 minutes. They were crispy on the outside and just a little soft on the inside.  I like that you can really use whatever seasonings you have on hand. They're delicious as a snack, but I also plan to add to a green salad for an extra crunch. Thanks Food Hero for such an easy recipe!

These are so good! One suggestion I have is to check them after the baking time and if they're not crunchy like a corn nut, bake them again. They tend to take a while longer than what's recommended sometimes, so stirring them around, making sure they're in a single layer, and coating them well with the spray will all help them become crunchy and delicious.

I am wondering about the best way to store leftovers, although with something so yummy it's not likely that there will be any leftovers!......But just in case, please advise. Maybe directions should be added under the Notes section? Thank you.

I didn't have dried parsley or dill, so instead I used chili powder and cumin (1/2 - 1 tsp each). They turned out great!

Some of my 3rd - 5th grade students loved this recipe because of the crunchy texture and spicy flavor. However, many would have preferred the recipe with a little less garlic. I would advise chefs to make sure their beans are truly in a single layer when cooking. I found that mine did not cook evenly in every batch. Some beans were slightly burned while others were still soft. Perhaps this was because I was using a small oven and baking sheet and was not able to cook the beans in a single layer. If you will not be eating them right away and leave them out on the counter, this could possibly be a food safety concern. I let one unevenly cooked batch cool and put it in the refrigerator to enjoy the next day and even the most crunchy beans turned slightly moist and soggy.

One of my teen students said, "These things are deceptive, but good.  You *think* you're biting into a 'Corn Nut' type of thing, but you're surprised with 'spicy potatoes' instead." 

Personally, I loved them.

 

You might also like...

Recipes A to Z (without photos)

Cherry Oat Crumble
Photo of Cherry Oat Crumble

Cherry Oat Crumble

Low-sugar dessert that combines wholesome oats, tart cherries and comforting vanilla. Enjoy it for breakfast with a serving of plain yogurt.
Prepare:
15 minutes
Cook:
30 to 45 minutes
Makes:
3 Cups
Corn and Tomato Salad
Recipe Image

Corn and Tomato Salad

Light and refreshing salad idea with Italian dressing and fresh herbs. A great option for side dishes, potlucks or summer BBQs.
Prepare:
5 minutes
Makes:
3 cups
Fiesta Barley Salad
Bowl of mandarin orange and barley salad with a wooden serving fork.

Fiesta Barley Salad

A bright and colorful salad with a combination of grains, veggies, and fruit.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
7 cups
Low-Fat Tartar Sauce
Small bowl of tartar sauce with a vegetable patty.

Low-Fat Tartar Sauce

A healthy homemade tartar sauce with fresh herbs and tangy mustard, perfect to serve with seafood.
Prepare:
5 minutes
Makes:
½ cup
Quick Chili
Photo of Quick Chili

Quick Chili

With 5 ingredients and 30 minutes, you will have a hearty and satisfying chili. You can easily customize this recipe by adding your favorite veggies and toppings.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
6 Cups
Chunky Black Bean Dip
Photo of Chunky Black Bean Dip

Chunky Black Bean Dip

Great appetizer or snack idea ready in as little as 10 minutes!
Prepare:
10 minutes
Makes:
3 Cups
Was this page helpful to you?