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.
Carrie Meszaros ND
My name is Carrie Meszaros, I’m a Naturopathic Doctor in Stratford, Ontario. I’ve been living gluten free for over 10 years and wheat free for another 5 years before that. I’m a mom, wife and stepmom. Every day I see the difference avoiding food sensitivities makes for my own health, my family’s health and for many of my patients. This site is to share recipes with people that are learning to cook for food sensitivities or just looking to try some new recipes. Enjoy!
