- Prep time
- 5 minutes PT5M
- Cook time
- 35-45 minutes PT45M
- 2 cups
These crispy bits of goodness are great as a make-ahead snack. You can throw them on a snack board, in a salad or in your favorite soup!
- 2 cans (15.5 ounces each) garbanzo beans, rinsed and dried
- 1 tablespoon olive oil
- 2 tablespoons cumin
- ½ teaspoon granulated garlic
- ½ teaspoon cayenne
- 2 teaspoons salt
- 1 lime, zested and juiced
- 1 tablespoon white wine vinegar
Heat oven to 350°F.
In a work bowl, add garbanzo beans and olive oil then toss to coat. Mix in cumin, granulated garlic, cayenne and salt until evenly coated.
Spread seasoned garbanzo beans onto a lined baking sheet. Bake for 35-45 minutes, until lightly browned and crispy. Remove from oven and toss with lime zest, lime juice and vinegar.
Let cool to room temperature before serving. Extra chickpea snacks can be stored at room temperature