Have you joined the roasted chickpeas (garbanzos) movement yet? For some, it might be kinda last year, but I’m pretty sure the idea will never die…because it’s flippin’ awesome, super easy, crazy affordable, and just plain healthy. That said, I want you to have my recipe for Healthy Herb-Roasted Chickpeas (Garbanzos).
Healthy Herb-Roasted Chickpeas (Garbanzos)
A few years ago, I roasted chickpeas for the first time…and honestly, I didn’t love them…and I don’t even recall why.
But now, I’m all like “whaaaaat?!?! How did I NOT love those?!”
But I just didn’t. Maybe I made them wrong, didn’t bake them long enough, etc., which is funny because they’re not complicated. But now, I’m aaaalllll crazy for them!
Seriously, what’s not to love about this (mostly passive) 30-minute process? Check it out…
Overview of How to Make Healthy Herb-Roasted Chickpeas (Garbanzos)
- Drain a can of chickpeas (garbanzos)
- Toss in a little oil and seasonings
- Bake
Ok, you’ll find the detailed recipe below. But, those 3 steps…errbody’s got time for dat!
And, for the win, you get to gobble them up as a ridiculously healthy snack or crunchy, zesty salad topping.
They’re so easy…what more could a person want in a healthy snack, really?
Side note here…ever eat Corn Nuts?…are they still on the market?…I have no idea. But these herb-roasted chickpeas kinda remind me of those in terms of their addictive quality, minus the feeling of impending tooth breakage. Bonus!
Seriously guys, roasting your own chickpeas (garbanzos) is the epitome of taking healthy snacks into your own hands.
There is something so great about creating a low-fat, nutritious snack to pack in the kids lunches, or your lunch, or toss in a salad, or eat on the run. You’ll be so happy to serve these to your family knowing they’re not made in a factory…with too much salt, or refined sugar, or MSG, etc.
You made them…and you controlled the ingredients. For the win!
And, while we’re at it, check out this nutrition information:
According to this USDA publication, 1/2 cup of canned, low-sodium, chickpeas (garbanzos) gets you 5 grams of dietary fiber and 5 grams of protein. And I’ve seen some cans have as much as 6 grams of fiber and protein per 1/2 cup. That’s awesome!
I like starting with those numbers on any ingredient that’s as versatile as canned chickpeas (garbanzos). Seems you can hardly go wrong keeping multiple cans of these in your kitchen pantry. And I do.
On the subject of making magic…have you seen my super easy, In-A-Hurry Kale Chickpea Soup? It’s practically as easy as these roasted chickpeas (garbanzos), only it’s a meal.
Well, if you’ve read to this point in the post, you’ve seen me use the words chickpeas (garbanzos) together multiple times. The reason…?…because the question “Are chickpeas and garbanzos the same thing?” will always be a question. And I like to answer questions. That’s it!
Cheers to my favorite DIY snack…and always to our health!
If you decide to make this recipe, or create your own, be sure to snap it and tag me over on the Insta @thekitchengirl #eatnreal #tkgrecipe or #tkgeats. I love when my recipes inspire others to get in the kitchen!
Kitchen staples I use for this recipe (and many others):
Yields 1 cup
Herb-Roasted Chickpeas (Garbanzos) are the perfect fiber and protein snack for the family. Skip the junk food and create a memorable, healthy lunchbox component, salad topping, or movie night snack.
30 minTotal Time
Save RecipeIngredients
- 1-15 oz can Reduced-Sodium Garbanzo Beans (drained, paper-towel dried)
- 2 tsp Extra Virgin Olive Oil
- 1/2 tsp dried Dill Weed
- 1/2 tsp Garlic Powder
- Pinch Kosher Salt
Instructions
- Preheat oven to 425°.
- In a bowl, gently toss together CHICKPEAS, OLIVE OIL, DILL WEED, GARLIC POWDER, and SALT.
- Spread seasoned chickpeas on a baking sheet; bake for 30-40 minutes until browned and crispy (tossing every 10 minutes as needed).
Notes
The nutrition information contained in this recipe card is sourced by the Esha Research Nutrient Database and may not be accurate. Please consult your dietary professional for accurate nutrition information.
Traci Antonovich
About my recipes: Minimal meat & more plants!
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