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Crispy Honey Rosemary Garbanzo Beans

Yield:  1 ½ cups


2 15-oz cans chickpeas/garbanzo beans

2 tablespoons olive oil

1/8 cup honey

1 tablespoon rosemary, dried or fresh and finely minced

¾ teaspoons Kosher salt


  1. Preheat oven to 375°F.
  2. Rinse and drain the garbanzos.
  3. Place them on a towel and pat gently to dry. Place another towel on top, then use your hands to rub the garbanzos around and remove as many of the skins as possible. If this part is not done, once baked, the skins (the part with all of the flavors you just put on, will fall off onto the dish and not into your mouth and you will end up eating plain garbanzos, which is fine, if you like it that way, but then you’ve wasted the spices).
  4. Pour garbanzos onto a parchment-lined baking sheet and spread them into a single layer.
  5. Bake for 45-60 minutes until crispy and dry, shaking the pan every 15 minutes.
    1. The exact bake time depends on the brand and your oven, so watch closely around the 40-45-minute mark and remove when the chickpeas are browned but before they become very dark and hard. Allow to cool for about 10 minutes before storing. (They will continue to crisp up as they cool, remember that)
  6. In a medium bowl, stir together olive oil, honey, rosemary and Kosher salt.
  7. Stir hot garbanzo beans into the mixture to coat and pour back onto baking sheet and bake for an additional 10 minutes so that the honey will caramelize.
  8. Allow to cool. Store in an airtight container in a dry cupboard for up to 1 week. (Good luck with that, they will be gone in a matter of a few minutes if you’re sharing…which you should, it’s the right thing to do.)

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