Crispy Roasted Chickpeas: Two Ways


  • 1 (15 oz.) can garbanzo beans

  • 1 1/2 tbsp. olive oil

  • 1 tbsp. white vinegar

  • 1 tsp. salt

  • 1 tsp. Lawry's seasoned salt

Preheat oven to 400 degrees F.

Drain garbanzo beans in a strainer and rinse with water. Allow all water to drain out.

Lay garbanzo beans on a paper towel and blot/roll around until dry. Discard the skins.

Drizzle olive oil over the beans and toss around to coat. Divide the beans evenly between two baking sheets. Add vinegar to one baking sheet of beans and toss around some more (remember which are which!).

Roast the beans for 30-40 minutes until they are golden brown and crunchy.

Remove from oven and immediately season the vinegar beans with salt.

Season the other baking sheet of beans with Lawry's seasoned salt.

Serve immediately.

by The Savvy Kitchen