Nutrition
Recipe of the Week: Baked Garbanzo Beans
Crunchy, fiber-filled baked garbanzo beans make the perfect crouton substitute for salads, chili, and grain bowls.
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
Ingredients:
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.