I really love flavor! As you saw in yesterday’s post, I am a huge believer in going big when it comes to spices and herbs. These garbanzo beans are just that: big, bold flavor with the perfect snackable texture. I honestly love to pound these with a dark beer or spicy wine, but they are amazing tossed into a salad for some protein and flavor on the go. Make a big batch of these and store them in an airtight container, ready for snacking over the next couple of days.
Chili-Lime Roasted Garbanzo Beans
2 can of garbanzo beans
2 tbls -1/4 cup of Pasolivo Basil Olive Oil (or regular olive oil)
4 limes, zested
juice of 2 of the limes
1/2-1 tsp of chili powder
1/2-1 tsp salt (remember, these need to be snackable 😉 )
1/4 tsp black pepper
Start by drying off the garbanzo beans…you do not want them to have any excess moisture.
Toss in your seasonings with your patted dry garbanzo beans. It may seem a bit cray-cray on the salt, but remember that you can always adjust. I obviously like to snack on these cuties or toss them into a salad….both instances beg for a salty bite!Remember to zest your limes before you juice them. I almost exclusively prefer key limes to regular limes…partly because I am lazy and I love how much juice I get outta them compared to their larger counterparts. It’s an anomaly for sure, but these bitty babies are loaded with juice!
Now for the black pepper and the olive oil.Have you ever heard of Pasolivo Olive Oil? I kinda freak out about this company. They have been winning awards for their beautiful product, which is all fine and dandy….but I just adore the diversity of flavors. You can get cold pressed, blends of varietals, Meyer Lemon, Basil, Tangerine, etc. It’s crazy! I have such a blast playing with the flavor notes! If you can’t get your hands on this stuff for this recipe, it won’t kill you to use plain ol’ olive oil 😉Give ’em a toss and prep them for the oven.
Spread them out on a cookie sheet and roast them at 450*F for 30-40 minutes. I added a touch more olive oil, but you can go without.