Ingredients: PRINT RECIPE
1 (15 oz.) can garbanzo beans (chickpeas), rinsed & thoroughly drained
1 Tablespoon olive oil
¼ teaspoon crushed rosemary
¼ teaspoon dried thyme
Salt to taste (not more than ¼ teaspoon)
Black pepper to taste
Preheat oven to 400*F (or 375*F for dark baking pans).
Thoroughly dry chickpeas after rinsing and draining. This is a critical step to getting them crunchy. I suggest letting them air dry for 30 minutes if possible.
In a medium bowl, combine chickpeas and olive oil. Toss to coat. Add spices and toss again.
Pour chickpeas onto baking sheet and distribute in a single layer.
Bake at 400*F for about 30-40 minutes total, stirring the chickpeas (or shaking the pan) every 10 minutes until golden brown. Taste chickpeas; if they’re crunchy on the outside and still soft on the inside, turn oven off and cook another 10-15 minutes to continue drying them out. Cool on pan and store in a tightly sealed container for up to 2 weeks.
Note: You can add variety by using different spices each time you make this recipe, such as paprika, chili powder, Mrs. Dash, cumin or any of your favorite spices.