Reviewed: Nov. 5, 2007

I was nervous this would be too garlic-y, but the taste is delicious! I added about 1/4tsp coriander as well. I baked mine in a small glass pyrex dish and the beans stayed a little soft, making the texture and flavor enjoyable. This is a great fiber-rich food for any gluten-free dieters.

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25 users found this review helpful

Reviewer:

SDavis

Reviewed: Nov. 2, 2009

It was strange at first (never had crunchy garbanzo beans before!) but with every bite it became more and more delicious! Now I crave these and make a batch every week for snacking. Love the healthy factor! So far I like it best with salt, garlic powder and curry powder!

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6 users found this review helpful

Reviewer:

d turner

Reviewed: Dec. 31, 2008

This is 5 stars if you let the beans bake til hard and crunchy! This will take over an hour. Check them every 20 minutes and shake the tray to let them dry evenly. I seasoned mine to suit my own taste. I coated the beans with the olive oil then sprinkled them with seasoned salt, garlic powder, onion powder, a pinch of cayenne pepper and about 1/2 tsp. of smoked paprika. With these seasonings and baking them til they were hard and crunchy, made this taste like you were eating crispy fried chicken skin! So good!

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61 users found this review helpful

Reviewer:

Lillian

Cooking Level: Expert

Home Town: Whitestone, New York, USA

Living In: Long Island, New York, USA

Reviewed: Jan. 8, 2009

I pressed 2 cloves of garlic and let it bake with the beans instead of using roasted garlic. I served these on top of a romaine salad with onions and raw zuccini. The dressing was a mixture of lemon juice and olive oil. The flavor intensity was yum-o.

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2 users found this review helpful

Reviewer:

Domestic Goddess

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

Reviewed: Mar. 9, 2009

This was the first time i have experienced garbanzo beans outside of a pre-prepared hummus (which I love) . I opened them from the can and tasted them. I nearly ate the can right then. I reduced the olive oil to 1 tablespoon and only used 2 cloves since I knew the garlic we had on hand was very hot. I love these. I could only wait 10 minutes before taking them out of the oven, but i tend to like things not piping hot so they were absolutely perfect!

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Reviewer:

rebeltart

Reviewed: Mar. 17, 2009

This was a great way for me to use up my chickpeas. I probably should've drained & rinsed my beans better. It took quite a while for the beans to get crunchy- at least an hour. But, end result was great!

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Reviewer:

Kristy

Reviewed: Feb. 11, 2010

These are fantastic! I use less cheese than it calls for, and even my boyfriend who isn't fond of chickpeas loves them!

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Reviewer:

Katrina Leigh

Cooking Level: Beginning

Living In: Dallas, Texas, USA

Reviewed: Dec. 30, 2010

omg this was soo good! I've made recipes like this before and found the beans to be really dry. so i decided to cook the beans in a pot first till they got soft. then i drained them and followed the directions for preparing them. i used my own blend of spices. then i put them in a 375 degree oven for 45 min. they came out crunchy and fabulous! some of them were crunchy all the way through and tasted like french fries! the other ones were crunchy on the outside and soft and delicious on the inside. yummm! these are my new go to snack! love them!

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Reviewer:

MeliT

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Coral Gables, Florida, USA

Reviewed: Sep. 17, 2011

I cooked these about 40 minutes or so and then after adding the feta and thyme, tossed some of the garbanzos with whole wheat penne and some sauteed spinach,onions and diced peppers for a simple dinner for myself.

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Reviewer:

kristincsw

Cooking Level: Expert

Living In: Syracuse, New York, USA

Reviewed: Jan. 12, 2012

I make this as a last minute side dish all the time. There's lots of room for variation in the recipe too, so I can pair it with lots of different entrees. Love it!

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