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!!

Roasted Chickpeas

Votes: 2 Rating: 5 You: Rate this recipe!

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In my opinion, the most delicious way to enjoy chickpeas, or garbanzo beans. Great in a salad, or popped one by one (or by the handful) as a snack. The also make quite the tasty hummus.

• CourseSnack

Roasted Chickpeas Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe In my opinion, the most delicious way to enjoy chickpeas, or garbanzo beans. Great in a salad, or popped one by one (or by the handful) as a snack. The also make quite the tasty hummus. CourseSnack

Ingredients

• 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

Servings:

Units:MetricUS Imperial

Instructions

1. Combine and stir all ingredients and roast at 400 degrees on a parchment covered cookie sheet.
2. Stir after 15 minutes. Continue cooking another 10-15 minutes, or until desired firmness/crunchiness is achieved.

   

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