Rosemary and Meyer Lemon Roasted Garbanzo Beans
Garbanzo beans aren’t just a healthy addition to a meal but make a down right delicious snack as well. These roasted garbanzo beans have everything I want in a snack: crunch and flavor. This recipe is versatile, allowing you to create your own flavor combinations to mix into the roasted beans. However, I have always loved the subtle flavor of meyer lemons and the earthiness of rosemary; they are a perfect combination.
Ingredients
- 15.5 oz can garbanzo beans, drained and rinsed
- the juice and zest of one meyer lemon
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary
- 1/4 teaspoon sea salt, plus more for sprinkling
- 1/8 teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees. Line a stainless steel baking sheet with parchment paper. Drain and rinse the beans until the water runs clear. Pat dry with paper towels. Discard any of the loose skins. Toss the beans with 1 tablespoon of of lemon juice. Allow to sit for 5 minutes.
- Place the rosemary, salt, and pepper into a small food grinder. Process until a powder forms. Combine the powder, olive oil, the lemon zest, and remaining lemon juice. Whisk together. Set aside.
- Scatter the beans, leaving any liquid behind, onto the baking sheet. Be sure that they are not bunched together. Bake for 15 minutes.
- Remove from the oven and put the beans into a bowl. Give the olive oil mixture a quick stir. Stir in one tablespoon of the olive oil mixture into the beans. Stir to coat. Return the beans to the baking sheet. Bake for an additional 15 minutes.
- Once again remove the beans from the oven, returning them to the bowl. Stir in the remaining olive oil mixture. Stir to coat. Return the beans and any residual olive oil mixture to the baking sheet. Turn off the oven. Allow the beans to sit in the closed over for 10-15 minutes.
- Remove from the oven and either enjoy warm or allow them to cool. Cooling will allow the beans to harden further producing a crispy and crunchy snack. Enjoy!
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