25 Reviews of Roasted Garbanzo Beans/Chickpeas

From: RedFarmGirl

On Nov 1, 2008

These are quick and easy and so delicious! And did I mention addictive? My method is to roast the peas on a non-stick cookie sheet, stirring occasionally to keep them from sticking. After they are dry roasted, I pour them in a container, add 1/2 tsp olive oil plus chili power, salt, cayenne, and onion powder. Then shake, shake, shake! The oil helps the spices to stick to the peas and it's less messy than adding spices before/during the roasting. Also, I make sure to keep the lid off the container for about 1 hour after roasting so the steam won't cause the peas to soften. Yummy!

From: Patrick Blair

On Jan 6, 2009

WOW! GREAT idea!! I've had 2 cans of chick peas in my pantry for months now... I had NO idea what to do with them. ZLike JenzyGirl's husband, I'm not too fond of chick peas, but these were magnificent! I actually just went with garlic salt and cracked black pepper. I actually prepped them while making breakfast the other day. They dried in the strainer for about 30 minutes and then on the towels for another 30 minutes. When the biscuits came out of the oven, the garbanzos went in... I shook them about every 10 minutes or so. PERFECT snack... I actually added chick peas to my next shopping list!

From: Trinkets

On Nov 9, 2008

Good, but do not make my mistake of undercooking. The 1st time I did this I cooked them for 45 minutes and I thought they were all firm but not ALL of them were crispy. So I tried it again and the peas did get nice and crispy and were much better but very hard to spice up as the herbs don't adhere very well. I followed Redfarmgirl's instructions to add olive oil and then season but then the peas were a bit oily...but good. All in all, a good snack and very healthy!

From: JenzyGirl

On Jan 5, 2009

Thank you for this recipe. My husband would never eat anything that had a garbanzo bean in it. He ate the whole container of these yummy little things. I thought JanuaryBride had a good idea with the Greek seasoning which is what I tried. I thought the cajun would be too spicy for my kids. I dried them paper towels in the strainer and then put them on a nonstick pan for about 25 min to dry out a little before adding the spray and seasoning. Turned out perfect and very crunchy.

From: Gandalf The White

On Oct 29, 2008

Beware!!! These are so addicting ... you can adjust the spicing for taste (more, less garlic powder) and for spiciness (more, less cayenne). You can vary the regional taste — I've used wasabi powder to make these (got the idea from wasabi-covered peas) or, my new favorite, you can make harissa (several recipes here in zaar, or you can buy at a Middle-eastern store) and coat with that ... I use dried garbanzos, so I soak them the night before, but the idea is exactly the same. Mama's Kitchen, thanks so much for sharing ... and for setting me on a program of discovery!!

From: mary winecoff

On Nov 23, 2008

I doubled the amount of spices on this and added a wee bit of olive oil. I cooked mine for about 1 hour and they were very crisp and good. Thanks for a good healthy snack! Made for Beverage Tag.

From: JanuaryBride

On Dec 13, 2008

LOVE THESE. Mine took 1 hour. Instead of the cajun seasoning, I used a heavy dusting of some Greek seasoning which turned out FANTASTIC and then I skipped the garlic and onion (since they were already in my mixed seasoning). Will absolutely make this again!!!! Made for Veg*n tag.

From: Chef #991214

On Nov 23, 2008

Took me a few tries to get them crispy, but not overdone. Now that I know what I'm doing, they're awesome! In fact, I'm eating them right now. :D

From: Chef #844256

On Dec 3, 2008

Great, easy, healthy snack!! Thanks!! I cooked mine for an hour, shaking every 15 min and they turned out crunchy, perfect!

From: JackieOhNo!

On Dec 11, 2008

Fantastic!! My grandfather always had roasted chickpeas as a snack, and this brought back many childhood memories. The previous reviews were very helpful too. I would say it took about 1 hour, and I did add some olive oil. Thanks for posting this one. Made for Football Tag Week #12.