When most of us talk about texture we are talking about fabrics, accessories and interior design. But when I think about texture my mind and stomach think about foods with squishy textures. Like eggs, avocadoes and beans. Garbanzo beans have a weird texture that I find challenging at best. Garbanzo beans, like pinto and black beans, do not look appetizing when they roll out of the side of a 14 oz can. So the only way I can eat garbanzo beans is if they are baked garbanzo beans.
Question – What is the difference between chickpeas and garbanzo beans?
How to Make Baked Garbanzo Beans
So why do I even bother with beans? Because just like fruit and water and lean protein, beans are good for us. And, now that I am statistically half way thru my life span, I need to make a few edits to my diet. I loved this healthier version of french fries.
With a pantry full of canned beans, baked garbanzo beans sounded better than baked black beans. And, guess what?
This recipe has 3 ingredients. That’s it!
- 1-2 cans of garbanzo beans, drained
- olive oil
- Kosher salt
BAKED GARBANZO BEANS
- 1-2 CANS GARBANZO BEANS
- 1/4 CUP OLIVE OIL (ADJUST TO TASTE)
- 1-2 TBSP KOSHER SALT (ADJUST TO TASTE)
- PREHEAT OVEN TO 350.SPRAY BAKING SHEET WITH NON-STICK COOKING SPRAY.ADD OLIVE OIL AND KOSHER SALT TO 1-2 CANS DRAINED GARBANZO BEANS.BAKE AT 350 UNTIL LIGHTLY BROWN & CRUNCH.
If you love garbanzo beans (or chickpeas) check out these recipes.