Roasted Garbanzo Beans


Roasted Garbanzo Beans

I have not had much experience with garbanzo beans. Not that I am against them in any way, I just had not cooked with them before. I bought a can a couple of months ago with every intention of making hummus, but never got around to it. I forgot about the can way back in the corner of my cabinet until yesterday when I was putting groceries away. I had heard about people frying or baking these so I decided to give it a try. I simply seasoned the garbanzo beans with a little salt and pepper, tossed them with some seasoned flour and roasted them in the oven until they were golden brown and crispy. These just might be my new favorite snack.

I did try frying these, but I was not too pleased with the results. The oven roasted ones were crunchier and stayed crunchy while the fried variety got a little soft.  So since it is tastier and healthier I recommend roasting them in the oven.

  • Serves 2
  • Prep time:
  • Cook time:


  • 1 (14.5 ounce) can of Garbanzo beans
  • kosher salt and pepper
  • 1/3 cup flour
  • 1/2 teaspoon granulated garlic
  • Extra virgin olive oil for drizzling


  1. Preheat oven to 400 degrees.
  2. Drain the garbanzo beans and gently pat dry. Season lightly with salt and pepper.
  3. In a resealable plastic bag shake together flour, 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground pepper and granulated garlic. Add garbanzo beans and toss to lightly coat.
  4. Shake off any excess flour. Lay garbanzo beans in a single layer on a baking sheet. Drizzle with extra virgin olive oil. Bake 25-35 minutes, shaking the baking sheet every 10 minutes or so to roll the beans around. When they are done they will be golden brown and crunchy. (Note: Keep an eye on them towards the end, if they look like they are getting too dark remove them, a few of mine burned and let me tell you a burnt garbanzo bean is not so tasty.)

When I gave Ryan one to try he replied "Well that is different." Those are not really words that a cook wants to hear, I mean different could meant awesome and delicious, or it could mean that that is the most disgusting thing I have ever eaten. However, my worries disappeared when he ate the whole bowl and asked for more. :) Enjoy!

  • cassie

    I’ve been wanting to fry them. So glad you did and posted so I’ll know better!

  • Chez US

    My other half, Laudalino, loves chick peas. I will definitely be trying these. I have seen a few recipes for frying or baking but have never tried. You have inspired me!

  • Savor

    Wow, i posted a roasted garbanzo recipe during superbowl as an alternative. I truly enjoy them and now hae a different recipe to try-thanks.

  • Deseree

    Cassie: I’m glad I could help! You may have better luck then me frying them, I just thought they weren’t as crunchy as the roasted ones.
    Thanks ChezUS!
    You’re welcome Savor!

  • Teanna

    These look fantastic! I’ll definitely be giving these a try this weekend!

  • Nancifl

    What a great alternative to wasabi peas! Now I know what to do with the leftover can of garbanzo beans in my fridge.

  • Deseree

    I hope you enjoy them Teanna!
    ohh I love wasabi peas too Nancifl!

  • Mrs. L

    I’ve seen several different recipes for these but this I think sounds the best. Love garbanzo beans.

  • Wiste

    Thanks for the recipe. This was very tasty and easy to make. I’ve been experimenting with healthy replacements for my unhealthy love of potato chips. This is now at the top of my list. If I could add one tip, it’d be to rotate the pan as well as shaking it. I had a few get a little too crispy one one end of the pan. Overall, an excellent use of a spare can of chickpeas.

  • Deseree

    You’re welcome Wiste! I am glad that you enjoyed them. Thanks for the tip about the shaking, I had a few that got a little too crispy too but I think that might help. :)

  • Michelle

    I LOVE this! Thank you for sharing this recipe. I made it tonight and posted the results on my blog.

  • Pingback: recipes: kale chips, roasted garbanzo beans & soy sauce chicken with lemon « one day and one meal at a time . . .()

  • Erin

    LOVE these!! Thanks for the recipe!!!! I made two cans worth and my 10 yr old son and I were fighting over them!!

  • Mark

    Why should I use kosher salt and pepper?

  • Deseree

    Mark- The salt is kosher, the pepper is not. The use of kosher salt is a personal preference of mine, its large crystals make it easier to pinch when cooking and allows me to use less salt. If you opt to use table salt use less than the recipe calls for. Here is a good salt guide from Morton Salt Hope this helps!

  • Pingback: hey, love()

  • Pingback: On the Go Lunch Roundup: 50+ Lunch Food Ideas | Fulfillment From Scratch()

A little bit about me...

My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

Have new recipes emailed to you.