Tailgate Snacks, that is …
Where did August go? Suddenly, the mornings are starting cooler and the days in North Carolina are warming to something less hot and steamy. I donned a light sweater yesterday and am wondering if I should have packed something warmer for my vacation.
Double-checking the invitation for a neighborhood tailgating event this past Saturday, I was reminded, the college football season is cranking up NOW!
Chicken wings are being safely plated for each attendee to enjoy as we keep safe distances outdoors, but we have the option to bring suitable snacks to share – prepackaged, please.
I remember eating roasted garbanzo beans once that I really enjoyed, so revisiting that concept seemed something easy to prepare in a friend’s kitchen and could be portioned out into baggies for sharing.
The basic concept is to rinse, drain, and dry the garbanzo beans/chickpeas, toss them in some olive oil with seasonings, and bake. Pretty simple and not laden with the usual detractors to healthier snacks: lots of fat from cheese, being fried, or being drowned in dipping sauce.
After perusing several methods, bake times, and flavor-enhancing spice combos, I settled on creating a crispy version with a taco flair. True to form, after preparing this easy, healthy snack, I wanted to tweak the recipe a little more. I don’t think you can do this wrong, so tweak away with your own versions to ramp up the flavor toward spicy, savory, or sweet.
Oh my … I got this …
Roasted Garbanzo Beans
Ingredients
For each 15.5 ounce/439g can of drained, rinsed, and dried garbanzo beans/chickpeas, use:
1 Tablespoon/15 ml olive oil
1/4 teaspoon/1.75 ml chili powder
1/4 teaspoon/1.75 ml cumin
1/4 teaspoon/1.75 ml garlic powder
1/4 teaspoon/1.75 ml onion powder
Kosher salt to taste
Method
Preheat oven to 375 degrees F/191 degrees C.
Drain and rinse the garbanzo beans/chickpeas in a colander. Pour beans onto sheets of paper towels. Use another paper towel to pat the beans off, gently rolling them around to absorb the moisture. Pick out any loose shells.
Transfer beans to a bowl, add the oil and spices, stirring well to coat each bean evenly.
Pour the prepared beans onto a large, rimmed cookie sheet. Arrange beans into a single layer, creating space around each bean.
Place cookie sheet into preheated oven, bake for 15 minutes. After 15 minutes, remove the cookie sheet from the oven to stir and rearrange the beans. Return beans to the oven and bake for another 15 minutes. DO NOT OPEN THE OVEN. Turn oven OFF. Let the beans finish baking in warm oven for 40 minutes.
Remove beans from the oven after the final undisturbed bake; let cool two minutes; transfer crispy beans to a serving bowl.
Enjoy!
Other flavoring options might include:
– distilled vinegar/lime zest/Kosher salt
– garlic powder/onion powder/Kosher salt
– red wine vinegar/Dijon mustard/Kosher salt
– cayenne pepper/garlic salt
Because this method bakes the garbanzos to a crispy doneness, they should last a few days. Chances are, though, there will be no leftovers!
Enjoy your college football, fans.
Go AUBURN TIGERS!
Just saying.
In health-
Deidre
If you prepare this recipe, please let me know how it turned out and what flavors you used. As always, click on the MORE button below for easy sharing options.