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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 147.5
  • Total Fat: 8.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 315.0 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 6.1 g
  • Protein: 5.3 g

View full nutritional breakdown of Amber's Garbanzo Chickpea Extravaganza calories by ingredient
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Amber's Garbanzo Chickpea Extravaganza

Submitted by: MSKNEENIE
Amber's Garbanzo Chickpea Extravaganza

Introduction

I actually got the basics of this recipe when I went to a tops meeting with my mother in law! Get em crispy enough and they are soo tasty! Like eating chips or popcorn but without most of the guilt because they are so jam packed with protein and only have under 200 calories a serving. It feeds four as an appetizer but I'm not gonna lie, I've sat down and had em for lunch and ate an entire batch! They even have a good amont of fiber so enjoy! I actually got the basics of this recipe when I went to a tops meeting with my mother in law! Get em crispy enough and they are soo tasty! Like eating chips or popcorn but without most of the guilt because they are so jam packed with protein and only have under 200 calories a serving. It feeds four as an appetizer but I'm not gonna lie, I've sat down and had em for lunch and ate an entire batch! They even have a good amont of fiber so enjoy!
Number of Servings: 4

Ingredients

    1 15.5oz can Garbanzo Beans/Chickpeas - sometimes I find them at the grocery store with the rest of the beans... other times with the Mexican food section although not really sure why...

    2 Tbsp. Olive Oil -- Or enough to coat the beans

    Season to your liking (See cooking instructions)

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Directions

Preheat oven to 400 degrees

Rinse and drain beans and place in bowl with enough olive oil to fully coat. Add seasoning and shake until mixed thoroughly.

Season beans to your liking:
1. Garlic and Pepper
2. Tabasco and Taco Seasoning
3. BBQ Sauce
4. A1 Sauce

Bbq sauces take a little longer in the oven to get the beans crispy than dry spices. Line pan with aluminum foil and spray with non stick cooking spray. Spread beans evenly so they aren't on top of each other.

Roast for apx 30-45 minutes checking every 15 minutes and shaking pan so beans don't stick. When beans are brown and crunchy remove and enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user MSKNEENIE.






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Member Ratings For This Recipe


  • Incredible!
    10 of 10 people found this review helpful
    I tried this because I was looking for a healthy snack, however my husband tried them and now makes them himself trying all kinds of different flavor combinations. To save money, we buy dry garbanzo beans in bulk and soak them overnight before using this recipe. Cheap and healthy!! Awesome!! - 3/15/09

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  • Very Good
    4 of 4 people found this review helpful
    I used only 1tbsp. of olive oil and seasoned them with garam masala, cardamon, red chile powder, and ground ginger. They were good right out of the oven, but they got soft the next day. I think maybe I needed to let them cool more before I packed them away. - 4/19/09

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  • Very Good
    4 of 4 people found this review helpful
    These are very good. I seasoned with chile powder, a little cayenne pepper, and sea salt. My only complaint is that at about the time when they were finished cooking, they began popping and exploding all over my oven! So they made a mess, but I would make them again in a heartbeat. - 3/14/09

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  • 3 of 3 people found this review helpful
    I did this as you explained, they were good, using dried beans, tho. Knowing what they should tast like, I tried my own variation. I used "I can't believe its not butter" spray. Lowering the calories to 110 (beans) will continue to make it this way for a more buttery taste and less calories! - 4/6/09

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  • Incredible!
    2 of 2 people found this review helpful
    Great! Made 2 batches tonight, one with roasted garlic and pepper seasoning and one with parmesan and herb seasoning blend. I roasted the beans about 2/3 of the way before adding oil and seasonings to avoid burning the seasoning (it's happened to me before). Delicious! - 10/21/12

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  • Incredible!
    2 of 2 people found this review helpful
    I don't use any olive oil. I spray the pan with an olive oil spray but none on the beans at all. I used canned and rinse well. I'd like to experiment with dry beans and soaking.. The seasoning I use is salt/garlic powder/red pepper flakes. SOOOO yummy! - 1/13/11

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  • Incredible!
    2 of 2 people found this review helpful
    I recently lost my wasabi peas from my menu due to the fact they have gluten in them so will try these.
    If you have issues with someones recipe due to being crispy on the outside and damp inside it might be your oven. buy a cheap oven thermometer, it will make for happy cooks. - 8/14/09

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  • O.K.
    2 of 5 people found this review helpful
    I let these cook for 45 minutes and the never really got crispy. They were slightly crunchy outside, but the insides were still mushy. They'll probably go in the trash. - 2/22/09

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  • Incredible!
    1 of 1 people found this review helpful
    Excellent! I used 2C of dried/cooked beans and used 2T of Mrs. Dash bottled marinade - Garlic Lemon Herb. Really great!! I roasted them about an hour and they were dry, but not crisp. A few got really well done and I liked them better. Will roast longer next time! - 1/18/11

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  • Very Good
    1 of 1 people found this review helpful
    I used rinsed, canned garbanzo beans and some chili spice. I cooked for a total of 1 hours and they were nice and crunchy. Good recipe! - 9/20/09

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  • Incredible!
    1 of 1 people found this review helpful
    These were awesome! I made my first batch w/o oil and used maybe 1/4c BBQ sauce. Watch out this is an addicting snack! - 5/20/09

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  • Very Good
    1 of 1 people found this review helpful
    These were great! I think I might roast them a little longer next time, and will definitely try some other flavors. I used Vegetable Supreme seasoning. Very satisfying! - 4/18/09

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  • Incredible!
    1 of 1 people found this review helpful
    Love this recipe. I used Emerils Bayou Blast as the seasoning. My kids ate all of them right out of the oven. Absolutely will make again Thanks - 4/3/09

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  • Very Good
    1 of 1 people found this review helpful
    I was looking for something to spice up my salads. Thanks! - 2/23/09

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  • Oh, man, these are going to get me into trouble. I only used olive oil cooking spray, salt and pepper and it was difficult to stop eating them! I have to wonder, though - what's the best way to store them for later? Do they reheat? - 9/10/13

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  • I love them. I've made them twice. I have the seasoning process down (and use half the oil of the recipe), but the crispiness isn't' consistent for me. This recipe is worth the trial and error for me. I tried the first time with soaked dried beans, but they were chewy. - 2/5/13

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  • Loved this recipe. Used soaked beans and it worked grate with the recipe. - 8/7/12

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  • Really goo, quick prep and easy. I used a cajun seasoning and garlic powder. I've got to work on getting them crispier though. - 7/8/12

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  • Salt, pepper and Hungarian paprika for a spicy treat. These are great in salads. - 6/16/12

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  • I added a couple pinches of taco seasoning and maybe a half teaspoon of salt, and I was surprised how good they turned out! I foresee many batches of these in my future. - 6/2/12

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  • My first batch isn't crunchy enough, but they're super-tasty! I'll definitely be giving it another go-around. - 3/27/12

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  • Thank you so much for this recipe!!! My 4 year old son who never will eat beans LOVES this!! I call it ''Garbanzo Treat''! He has always been a picky eater and I'm so thankful that he tried this and asked for it to be in his lunch for school tomorrow!! - 1/30/12

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  • how much in a serving? Love chickpeas so will try different spices. - 10/30/11

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  • Will be making this snack as I simply love Chickpeas. They are my favorite snack attack
    - 10/22/11

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  • I love these as a snack... I cut the olive oil in half though to cut down on the calories. I just wish they didn't take so long to make, it's hard to wait for them to be done! - 6/3/11

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