Recipe of the Week: Baked Garbanzo Beans

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



  1. Preheat oven to 350 degrees Fahrenheit.
  2. Drain garbanzo beans under running water, then pat dry with a paper towel.
  3. Place drained beans in a medium-sized bowl; add all ingredients.
  4. Gently stir to evenly coat spice mixture on beans.
  5. Distribute evenly on a foil-lined baking sheet.
  6. 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.


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