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Dry-Roasted Garbanzo Beans

Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Photo of Dry Roasted Garbanzo Beans
Prep time: 10 minutes
Cook time: 30 minutes
Makes: 4 cups
Nutrition Facts: View label


2 cans (15 ounces each) garbanzo beans, drained and rinsed
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 
cooking spray


  1. Wash hands with soap and water.
  2. Preheat oven to 400 degrees F.
  3. Dry beans with paper towels to prevent "popping" in the oven.
  4. In a small bowl, mix together salt, pepper, garlic powder, onion powder, parsley and dill weed.
  5. Lightly grease a rimmed baking sheet. 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 spread around the seasoning and end with the beans in a single layer.
  7. Place the baking sheet on the lowest rack in the oven.  Cook until beans are crispy and brown, about 30 to 40 minutes .  Gently shake and turn the pan every 10 to 15 minutes to avoid burning the beans. Let cool before serving.
  8. Store leftovers in a sealed container. If cooked until crispy, they may store at room temperature for up to 2 weeks (see Notes). If still somewhat soft, store in the refrigerator.


  • Try other spices such as taco seasoning, dry ranch seasoning, curry powder or harissa spice mix.
  • 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.
  • No canned garbanzo beans? Cook your own from dry. You will need  about 3 cups cooked beans for this recipe.


One of my teen students said, "These things are deceptive, but good.  You *think* you're biting into a 'Corn Nut' type of thing, but you're surprised with 'spicy potatoes' instead." 

Personally, I loved them.


Some of my 3rd - 5th grade students loved this recipe because of the crunchy texture and spicy flavor. However, many would have preferred the recipe with a little less garlic. I would advise chefs to make sure their beans are truly in a single layer when cooking. I found that mine did not cook evenly in every batch. Some beans were slightly burned while others were still soft. Perhaps this was because I was using a small oven and baking sheet and was not able to cook the beans in a single layer. If you will not be eating them right away and leave them out on the counter, this could possibly be a food safety concern. I let one unevenly cooked batch cool and put it in the refrigerator to enjoy the next day and even the most crunchy beans turned slightly moist and soggy.

I didn't have dried parsley or dill, so instead I used chili powder and cumin (1/2 - 1 tsp each). They turned out great!

I am wondering about the best way to store leftovers, although with something so yummy it's not likely that there will be any leftovers!......But just in case, please advise. Maybe directions should be added under the Notes section? Thank you.

These are so good! One suggestion I have is to check them after the baking time and if they're not crunchy like a corn nut, bake them again. They tend to take a while longer than what's recommended sometimes, so stirring them around, making sure they're in a single layer, and coating them well with the spray will all help them become crunchy and delicious.

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