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Tuesday, June 11, 2013

Smart Salad Toppers: Roasted Garbanzo Beans

Summer is a great salad-eating season, but don't fall into the rut of topping every salad with croutons.  Try using toasted nuts, pumpkin seeds, or try this recipe for roasted garbanzo beans. 
Toss together 5 ingredients, bake and enjoy!

High in fiber, folate and protein - garbanzo beans or chickpeas are nutrient dense and tasty as well!

Roasted Garbanzo Bean Salad Toppers:


1 can reduced sodium garbanzo beans, rinsed and drained
1 tsp. olive oil
1/2 tsp. smoked paprika
Dash ground chipotle pepper
Pinch salt


Preheat oven to 400 F. Drain rinse and pat dry one can of reduced salt garbanzo beans. In a medium-sized bowl, toss with 1 tsp. olive oil, 1/2 tsp. smoked paprika, dash of ground chipotle pepper and a pinch of salt. Spread out garbanzo beans in a single layer on a baking sheet. Bake for 15 minutes, stir, then bake an additional 15 minutes or until golden and crisp. Serves 9 (2 Tbsp. serving size)

Serving Size: Makes 9 2-Tbsp. servings

Number of Servings: 9

Nutrition Information

Calories: 55
Total fat: 1 g
Total carbohydrates: 9 g
Fiber: 2 g
Protein: 2 g
Sodium: 55 mg

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