Pre-heat oven to 400° F. In bowl, toss cooked garbanzo (chick) beans or canned garbanzo beans with olive oil and herbs. Use about 1 tbsp. olive oil and 1 – 2 tbsp. of herbs per cup of beans. Bake on cookie sheet until nicely browned and crispy. Serve hot. Refrigerate leftovers in airtight container. Re-heat leftovers before serving again – they are much better when eaten warm.
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