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Photo of Dry Roasted Garbanzo Beans
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Photo of Nutrition Facts of Dry Roasted Garbanzo Beans
4 cups
Prep time:
10 minutes
Cooking time:
30 minutes


2 cans (15 ounce) garbanzo beans
½ teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder or 4 cloves of garlic
1 teaspoon onion powder
1 teaspoon dried parsley flakes
2 teaspoons dried dill weed
cooking spray


  1. Wash hands with soap and water.
  2. Preheat oven to 400 degrees.
  3. Drain garbanzo beans in a strainer and rinse with cool water. Shake strainer to help remove water. Dry beans with paper towels to prevent "popping" in the oven.
  4. Mix together salt, pepper, garlic powder, onion powder, parsley and dill weed in a small bowl.
  5. Lightly spray a rimmed baking sheet with cooking spray. Pour garbanzo beans onto baking sheet and spread in a single layer.
  6. Lightly spray the tops of beans with cooking spray. Sprinkle seasoning mix over the beans. Shake pan to help distribute the seasoning and make sure beans are in a single layer.
  7. Place pan on the lowest rack in the oven.  Cook 30-40 minutes.  Gently shake and rotate pan every 10-15 minutes to make sure nothing burns.  Beans are done when crispy and brown. Let cool before serving.


  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
  • Dry roasted garbanzo beans will keep up to 2 weeks in a sealed, airtight container at room temperature. Reheat at 400 degrees F on a baking sheet for 5 minutes to make them crisp again.