Roast a freshly cooked garbanzo bean (aka-chic peas, ceci beans), for a wholesome snack or crouton for salad or soups.


  • 2 cups cooked garbanzo beans **
  • 1/2 teaspoon salt*
  • 1-2 tablespoons EVOO
  • 1/2-1teaspoon seasoning blend, without salt


Prepare and cook dry garbanzo beans as directed or see recipe.
**Canned garbanzo beans may not work as well as dried, brine soaked, cooked beans, which is what this recipe is based on.

NOTE –often the is added to commercial spice blends. Do not use salt as stated in this recipe if it is already in the blend!
If planning to make these later, after you have cooked the beans, your must first chill the cooked garbanzo beans and hold them in the refrigerator.

To finish this recipe and make cooked cooled garbanzo beans into croutons or snack food, place the beans onto shallow baking pan, one layer deep. Drizzle with EVOO and season with spice blend and salt, if using. Toss to coat evenly. Place into preheated 325°F oven for 30 minutes. Then turn off oven; stir them on the pan and leave them in the oven for 30 more minutes or until oven is cool. They are done when they are crunchy. Eat and enjoy right away! Leftovers should be stored in air tight container, and do not leave at room temperature unless they are super dehydrated. If any moisture in the bean still exists refrigerate them. Toast a little in a dry pan before eating them next time.







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