Crispy Roasted Garbanzos


Prep Time: 15
Cook Time: 50 min or until crunchy
Serves: 4-6 for salad toppers

These are perfect to pair with happy hour when you are having people over. They are also great for adding to a salad or mix them into your favorite nut mix like my superfood mix which you can find here.


  • 1 can (15 ounces) organic garbanzos - drained (save the drained liquid (called aqua faba) to add as a thickening agent

  • 1 tablespoon avocado or algae oil

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon chile powder

  • 1-2 tablespoons fresh herbs for topping (rosemary, dil, parsley etc)



  1. Preheat your oven to 325 degrees.

  2. Place drained garbanzos on a towel to get as much moisture off as possible (the dried the crunchier). You may need to pat them down, and if you have time let them sit out to dry for about 30 minutes.

  3. You will see some of the skins peeling off. Do your best to discard as many as possible.

  4. Line a baking sheet with parchment paper.

  5. In a glass or metal mixing bowl mix together the garbanzos, oil, salt and chile powder

  6. Bake until golden brown and crispy. Usually about 45-60 minutes depending on your oven.

  7. Store in airtight container up to 3 days.


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