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Crunchy Garbanzo Beans with Parmigiano Reggiano and Rosemary

Roasted garbanzo beans are a crunchy, protein-rich snack that also add great texture to salads, soups and bowls. Try this recipe to satisfy your next savory craving.

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Ingredients

  • 2 Tbsp. olive oil
  • 2 (15 oz.) cans garbanzo beans, drained and rinsed
  • 1/2 tsp. salt
  • 1/8 tsp. freshly ground pepper
  • 1 Tbsp. chopped fresh rosemary
  • 3 Tbsp. freshly grated Parmigiano Reggiano cheese

Directions

  1. Preheat oven to 400 degrees.
  2. Line a large baking sheet with parchment paper or Silpat® mat.
  3. Rinse the beans in a colander and drain them.
  4. Spread the beans onto the baking sheet and dry with a paper towel.
  5. Add the oil, salt and pepper to the beans and coat evenly.
  6. Bake for 30 minutes, until crunchy, stirring and shaking the pan midway through baking.
  7. Sprinkle the cheese and rosemary over the beans evenly and continue to bake for 8-10 minutes. Some will be slightly soft in the center.
  8. Remove the pan from the oven and transfer the beans to a serving bowl.

Nutritional Analysis

Servings: 8
Serving Size: 1/2 cup

Calories: 145
Fat: 5 g
Fiber: 7.4 g
Cholesterol: 1 mg

Recipe provided by Cooper Clinic Nutrition.