Garbanzo beans (chickpeas) roasted this way are my healthy, go-to savory snack at the moment.  So quick, crispy and full of flavor!  What’s more, unlike crisps, they make me feel full, so I stop eating them… eventually.

If your diet is largely plant-based, vegan or vegetarian, as with many legumes, these are also a good source of protein you can add to your diet.

Plus just two cups contains your daily recommended intake of fiber, and they’re ideal for regulating fat and sugar in your blood.

So apart from the fact that they are confusingly called chickpeas in the UK, but garbanzo beans in the US…there is NOTHING I don’t like about this roasted, delightful snack…

Why should you make Crispy Roasted Garbanzo Beans?

• Crunchy
• Flavorful
• Quick & easy to make
• Keep you satisfied & full
• Low GI
• High fibre
• Protein
• Antioxidants
• Iron, zinc, folate and manganese

They’re just so tasty and nourishing!

Some words of advice – ensure they are dried with a tea towel as much as you can.

You can be more liberal with the olive oil if you want your snack to be even crunchier, but I find the amount in the recipe is perfectly fine.  Furthermore, you can add more or less chili powder than stated, depending on how spicy you like your food.   I added a lot less seasoning than the recipe stated for the batch in the photo, but the recipe below is what I’ve personally found to be the tastiest combination.

Regarding kitchen equipment, you’ll only need a strainer to wash them from the can, a tea towel to then dry them in and a shallow oven tray to finally roast them.

Snack away on all that tasty goodness – enjoy!