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INGREDIENTS
- 15 ounce can garbanzo beans (chickpeas)
- 2 tablespoons olive oil
- 1 teaspoon sriracha powder
- Salt
INSTRUCTIONS
- Preheat oven to 400°.
- Drain garbanzo beans and dry between two clean towels. Roll one of the towels over the garbanzo beans to remove as many of the skins as possible and dry them thoroughly.*
- Toss garbanzo beans and olive oil. Spread out on tinfoil, parchment paper, or a silicone baking mat on top of a baking sheet.
- Bake at 400° for 30 minutes, tossing every 10 minutes.
- Toss freshly baked garbanzo beans with sriracha powder and salt.
- Store in a parchment bag or airtight container for up to two weeks.
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