Reviewed: Apr. 29, 2008

I had to make a few changes to this recipe based on what I had in my kitchen. I used olive oil, red pepper flakes and dried thyme as substitutes. I also added 1 tsp garlic powder. This tastes best after it has cooled.

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12 users found this review helpful

Reviewer:

Danielle

Cooking Level: Intermediate

Reviewed: May 1, 2013

Instead of cayenne pepper, I used chipotle pepper seasoning, and instead of fresh thyme, I used the dried ground variety. These made a tasty snack Next time I will be inclined to find fresh thyme, though!

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0 users found this review helpful

Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Nov. 15, 2004

This was outstanding. I reduced the amount of pistachio nuts(unsalted)to half a cup and put them in the food processor for a rough chop and flavor to go through the dish. I also reduced the salt to 1/2 teaspoon. I had the leftovers the next day, they were great when cold too. Thanks Tensmom.

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14 users found this review helpful

Reviewer:

LAMBEEBABY

Cooking Level: Intermediate

Home Town: Bloomfield, New Jersey, USA

Reviewed: May 30, 2006

This was very good. It was simple and easy to make. It was on the salty side so I recommend reducing the salt used.

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9 users found this review helpful

Reviewer:

gloobella

Cooking Level: Intermediate

Reviewed: Aug. 25, 2006

I made this without the pistachio nuts as a salad topper. The flavor was excellent without being too overpowering. I liked them salty. They'd make a great snack too. Thanks! There should be more recipes with garbanzo beans/ chick peas.

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12 users found this review helpful

Reviewer:

Sugar Luver

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Tampa, Florida, USA

Reviewed: May 27, 2007

So different and delicious! I halved the cayenne and cumin to make it a little less spicy, but it still had heat.

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5 users found this review helpful

Reviewer:

Barbara

Cooking Level: Beginning

Reviewed: Sep. 17, 2009

I absolutely loved this recipe and ate it everyday for lunch both hot and cold. The amount of spice is great and the pistachios are such a good addition!

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7 users found this review helpful

Reviewer:

BeckyR

Reviewed: Mar. 26, 2012

Yum! Used roasted salted pistachios as that was all I could find. Omitted the salt because of it. Would probably add a touch of salt in the future.

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1 user found this review helpful

Reviewer:

allrecipesrocks

Cooking Level: Intermediate

Reviewed: Apr. 27, 2010

I thought that these were really interesting, and I didn't think that I liked Garbanzo beans. Turns out they're pretty good cooked (vs. raw) and I liked the spice blend. Husband thought they were too salty so I'll try omitting that next time.

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4 users found this review helpful

Reviewer:

Jessica

Reviewed: Feb. 15, 2007

I did not enjoy this recipe at all. The cooking time did not seem correct and the beans never got 'crispy'. The flavors of the seasonings were kind of lost. Nothing remarkable about this dish. Next time I have this many garbanzo beans I'll just make hummus.

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4 users found this review helpful