Toasted Garbanzo Beans


I have turned in my thesis and my graduate reading is complete.  My defense is a week away and then it’s graduation, so for now I’m making the most of every moment.  Going out with friends has left little time for cooking, but tonight before I do my hair, touch-up my makeup and pick out an outfit, I opened a nice bottle of Malbec and made a simple, yet delicious dinner.

Though the sun was out today, it is not terribly warm and a big bowl of hearty pasta was just the thing.  Tossed in my thick Walnut Pesto and topped with Toasted Garbanzo Beans for texture and protein, it was the simple meal I needed before a long night out with friends.

I like to make Toasted Garbanzo Beans with all sorts of spices, but these basil and garlic ones were great with pesto.  Sometimes I just make them to snack on.  They are a delicious, healthy and as always, cheap finger food!

Toasted Garbanzo Beans

1-15.5 oz. can garbanzo beans, washed and strained
1 TBS garlic powder
1 TBS dried basil
Salt and pepper to taste

Preheat oven to 350 degrees.

Coat a cookie sheet with non-stick cooking spray.  Toss garbanzo beans with garlic powder, basil, salt and pepper.

Cook for 40 minutes, tossing garbanzo beans at 10 minute intervals.

Recipe in print-friendly format

 


About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

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