Roasted Chick Peas
2011
I decided to make a batch of these again since I’ve had a few cans of chick peas (garbanzo beans) in my pantry for a while.
They are so easy to make!
Ingredients:
2 cans chick peas, drained and rinsed and patted dry
2 tsp. olive oil
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic salt
Stir together all the ingredients in a big bowl. Pour onto a cookie sheet with a rim.
Bake at 275 degrees for 1 hour and 15 minutes. I would stir them around every 15 minutes or so.
If you take them out and they are still soft in the middle, they aren’t done yet. When they are perfectly roasted they are crunchy like a peanut!
I’m bringing these to salad club today at my office. It should be a nice crunch factor instead of croutons! 
Have a great day – it’s f-r-e-e-z-i-n-g in Chicago today!
7 comments
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I made these once and discovered that they are like crack to me. However, as a salad topping (oh, and sharing them with others!) sounds like a wonderful idea.
Stay warm… These do indeed look interesting. So the crisp up on the outside??? Crunchy???
I made these to mail to Sophia once! I was surprised at how long they took to finally get crunchy! But they were GOOD!
I have GOT to try these. You made them before and I drooled, but forgot about them. (duh!) Stay warm down there!!!
oh i have to try these! i love chickpeas!
I used to roast chickpeas. Thanks for the reminder!
I LOVE roasted chick peas, but haven’t had them in a while. Thanks for the reminder… these look great!