Snack or Salad Topping. Baked Curried Chickpeas.

I need a snack that isn’t chips or a LARA Bar. Not really. These are my latest obsession. They come atop an Urban Remedy salad. I want more. So, I make them. I thank you for this recipe. Me being a potato chip whore, welp, these little beauties will help my waistline while giving me some needed protien. Then again I use the liquid to make those acquafaba whipped vegan meringues of course so..

Crispy Roasted Chickpeas (garbanzo Beans)

Ingredients:One 15-ounce can garbanzo beans
1 1/2 tablespoons olive oil
Spice blend of your choice


1. Preheat oven to 400F.

2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towl on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.

3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.

4. Season with salt and spice blend.

Until Next Time…