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Chickpeas are so much more than just hummus. They’re high in protein, delicious as a side, and it’s super easy to stash some in the pantry. With a little extra planning you can also get them dried and just soak them prior to use. 


  • 30 ounces garbanzo beans (also called chickpeas) (2 15-ounce cans)
  • 2 Tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon fresh oregano
  • 1/2 teaspoon garlic powder
  • 1/2 lemon


  1. Preheat oven to 350F.
  2. Drain and rinse the chickpeas. Place them between two clean towels or paper towels and gently pat dry, removing as much moisture as you can. 
  3. Toss the dried chickpeas with the olive oil and salt.
  4. Spread the chickpeas out on a silicon baking mat lined baking sheet 
  5. Bake for 35-40 minutes until the beans are starting to take on a little color and get dry. Turn off the oven and leave the beans in the oven to continue drying out to your desired crunchiness, checking every 10-15 minutes.
  6. Put the cooked chickpeas in a small bowl. Juice 1/2 lemon into the beans and add the oregano and garlic powder. Toss to coat.

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