Ranch-Spiced Crispy Garbanzo Beans
Prep: 10 minutes • Bake: 40 minutes
Makes: 8 (1/3 cup) servings
2 cans (15.5 ounces each) Weis Quality No Salt Added Garbanzo Beans, drained, rinsed and patted dry
1 tablespoon Pompeian® Smooth Extra Virgin Olive Oil
1 teaspoon Weis Quality Garlic Powder
1 teaspoon Weis Quality Onion Powder
1/4 teaspoon fine sea salt
1 teaspoon McCormick® Dill Weed
1 teaspoon McCormick® Freeze-Dried Chives
1 teaspoon Weis Quality Parsley Leaves
1 tablespoon Pompeian® Smooth Extra Virgin Olive Oil
1 teaspoon Weis Quality Garlic Powder
1 teaspoon Weis Quality Onion Powder
1/4 teaspoon fine sea salt
1 teaspoon McCormick® Dill Weed
1 teaspoon McCormick® Freeze-Dried Chives
1 teaspoon Weis Quality Parsley Leaves
1.Preheat oven to 400°; adjust 2 oven racks to center and next lower positions. In a large bowl, toss garbanzo beans, oil, garlic powder, onion powder and salt; spread in single layer on 2 rimmed baking sheets and bake 25 minutes.
2.In a small bowl, stir dill, chives and parsley; stir into garbanzo bean mixture and bake 15 minutes or until golden brown and crisp. Makes about 2-1/2 cups.
Approximate nutritional values per serving:
111 Calories, 3g Fat (0g Saturated), 0mg Cholesterol, 88mg Sodium,
18g Carbohydrates, 6g Fiber, 0g Sugars, 0g Added Sugars, 6g Protein