Tired of the same old same old salad? We are too! This week, we’re featuring our new favorite fiber-filled, crunchy topping, and dare we say….crouton substitute! Loaded with fiber and B vitamins (thanks to the nutritional yeast) these beans pack a serious nutrient punch. Bake ahead, and have throughout the week. And you don’t have to stop at salad toppings. We think these contribute delicious texture on top of a spicy chili, cauliflower rice, or the chicken chili verde recipe. Happy baking team!
PS: Thank you to the crafty patient who inspired this recipe!
Makes 4 servings
1 15-ounce can unsalted garbanzo beans
1 teaspoon olive oil
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon salt
¼ teaspoon freshly ground pepper
- Preheat oven to 350 degrees Fahrenheit.
- Drain garbanzo beans under running water, then pat dry with a paper towel.
- Place drained beans in a medium-sized bowl; add all ingredients.
- Gently stir to evenly coat spice mixture on beans.
- Distribute evenly on a foil-lined baking sheet.
- Bake for ~10-12 minutes, or until golden brown. Cook time may vary depending on oven.
Nutrition facts per serving (serves 4): 107 calories, 3g fat, 17g carbohydrate, 5g fiber, 1g sugar, 5g protein.