garbanzo beans, rinsed and dried thoroughly 1 16-ounce can
extra-virgin olive oil 2 tablespoons
Preheat oven to 425°F.
In a medium bowl, toss together garbanzo beans, olive oil and the seasoning mix. Pour onto prepared baking sheet and spread out evenly.
Roast the chickpeas for 15 minutes, give the pan a shake or stir, and roast an additional 5–10 minutes or until golden and slightly crispy. Serve immediately or store up to 24 hours.
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