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Garbanzo Bean Crunch

Just because beer is out doesn't mean we all don't love a salty crunchy snack every now and then. Beans and legumes are one of those ingredients that strict eaters are likely to avoid, but if you're in a great state of health (still avoiding gluten of course), there's nothing wrong with a handful of these savory, high-protein treats.

Seasoning Miss Dot's Garbanzo Bean Crunch

Truthfully, this recipe could be made with any bean of your choice, but garbanzos (or chickpeas if you wish!) get the best crunch while not imposing too much flavor on the finished dish. Here's what you need:

Garbanzo beans - Organic and from a can is fine. No need to soak your own here. This is a quick recipe.

Olive oil - Go for high quality here. You can use the rest for your simple side salads.

Spices - Salt, pepper, basil and oregano.

Serving up Miss Dot's Garbanzo Bean Crunch

complete instructions below


Garbanzo Bean Crunch

Yield: 16 oz

Serves: 4-6

Prep: 5 min

Cook: 40 min

Ready: 45 min


  • 1 can of garbanzo beans

  • olive oil

  • 1 tsp. oregano

  • 1 tsp. basil

  • 1 tsp. Celtic Sea Salt

  • 1 tsp. ground black pepper


  1. Pre-heat oven to 350. Rinse beans and dry with paper towels. Spread on cookie sheet. Sprinkle oil and seasonings on beans, and toss to coat. Bake for 30-40 mins until golden.






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