This recipe is from Dreena Burton’s Eat, Drink & Be Vegan, an excellent book, written by a great lady. I omit the oil when I make this dish because I just don’t think it needs it. We’ve been making these for years and it’s become a standard snack in our house. So good!!
- 1 can garbanzo beans rinsed and drained
- 1 TBS lemon juice
- 1 TBS tamari or other low-sodium soy sauce
- 1/4 tsp cumin
- 1/4 tsp dried thyme
- 1/4 tsp chili powder
- 1/8 tsp sea salt
- 1/4 tsp agave
- Combine and stir all ingredients and roast at 400 degrees on a parchment covered cookie sheet.
- Stir after 15 minutes. Continue cooking another 10-15 minutes, or until desired firmness/crunchiness is achieved.
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