Tips For Awesome Roasted Garbanzo Beans

Snacks are what makes the world go round, but they shouldn’t have to make you round. Finding a snack that walks the fine line between crave-ability and nutrition is no easy feat, but roasted garbanzo beans can help you find your footing. Use these quick tips to help you get started.

  • While we’re never against using fresh garbanzo beans, canned ones are actually a great option here because you can prep them quicker and keep them on hand throughout the year. If you do decide to go the fresh route, make sure to use large, beige Kabuli beans. 
  • Prepping your garbanzo beans properly can make or break your dish. To ensure maximum quality, thoroughly rinse your beans after draining and then get them as dry as possible. For best results, gently rub your beans in paper towels and then air dry. If your beans aren’t fully dry, you won’t have a crispy finished product.
  • Although you can roast your beans as-is, we recommend removing the skins to get them even crispier. 
  • Once you’re ready to pop them in the oven, coat your garbanzo beans in olive oil and salt to make sure they don’t stick to the pan. Heat-wise, it’s best to cook your beans at around 350℉ for 45 minutes or so.
    • Pro Tip: If you’re in a rush, try roasting your beans at 400℉ for 25 minutes.
  • There are a ton of different options when it comes to seasoning your roasted garbanzo beans! For example, spice-lovers can coat theirs in a mixture of chili, garlic, and onion powders, or you can make an Italian inspired snack with balsamic vinegar and parsley. Importantly, you should only add your spices once your garbanzo beans have finished roasting. If you add them too early, the spices can burn and bring an unpleasant bitterness. 
  • Finally, make sure to serve your roasted garbanzo beans when they’re fresh and hot! As roasted garbanzo beans cool, they tend to get much chewier. If you absolutely need to extend the shelf-life of your beans, storing them in an airtight container after cooling will help prevent them from losing a ton of crunch.