Derby travel season is upon us, and this recipe for Roasted Garbanzo Beans is an easy, protein-filled snack to take on the road. This recipe shows both sweet and savory options, but you can try other variations to fit your taste, i.e. ranch.
Roasted Garbanzo Beans are great as a snack on their own or are an easy add-on to a meal. Try the Cinnamon Sugar Garbanzo Beans to top Greek Yogurt. The Taco Garbanzo Beans are a fun salad topping.
- 2 cans of garbanzo beans (16 oz. each)
sweet: cinnamon and sugar
- 1 tablespoon coconut oil
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning mix
- Preheat oven to 400 degrees Fahrenheit.
- Open the cans of beans. Drain and rinse using a colander and cold water.
- Use a kitchen towel or paper towel to dry the beans. Place a towel on the counter and gently pour the beans out onto the towel in a single layer. Use another towel to pat dry. Remove any loose skins from the beans. The beans will roast better if they are dry and have the skins removed. You don’t have to remove all the skins, remove the obvious ones while drying.
- Place the beans in a bowl with the oil. Use olive oil for the savory variation or coconut oil for the sweet. Toss the beans to coat with the oil.
- Pour the beans onto a cookie sheet in a single layer.
- Roast for 30 minutes. Open the oven and gently shake the pan every ten minutes to help the beans cook evenly.
sweet: cinnamon sugar
Return the beans to the bowl that you used to coat them in oil. Add the cinnamon and sugar and toss or gently stir to coat the beans with the sugar and cinnamon.
Return the beans to the bowl that you used to coat them in oil. Add the taco seasoning and toss or gently stir to coat the beans with the spice mix.
Notes: Vegan and gluten-free. The Garbanzo beans shrink up a bit when roasting so you may want to make multiple batches if you plan to share with your team.
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