Garbanzo beans, like most beans, are a great source of dietary fiber and plant protein. Other nutrients found in beans include folate, potassium, zinc, and iron. Beans are a great substitute for meat, but since they are so nutrient-packed, they are a great part of any healthy diet and should be eaten even if you consume meat, poultry or fish regularly, according to Choose My Plate. Beans can be counted in a daily meal plan as either part of the protein group or the vegetable group, depending on how you've distributed your foods. For more information on how to count beans and peas as either a protein food or a vegetable, go here.
I've been experimenting with bean recipes more recently because at WIC it is part of the standard food package, and a lot of people don't know what to do with so many beans! (I mean, you can only make chili or taco soup so many times in a week before you get sick of it, right?) Well, this is a perfect recipe for beans, and like I said, it is E A S Y.
Estimated Time: 50 minutes
-One 12-oz can of garbanzo beans
-1 to 2 tsp olive oil
-Seasoning of your choice
1) Wash your hands!
2) Rinse off the beans in a colander or strainer
4) Toss the beans with enough olive oil to barley cover them (a little can go a long way with oil)
6) Line a baking sheet with foil, and spread your beans across it. Add more seasoning if you like!
8) When they look like they are golden brown and cooked, pull them out for a tasty snack! They are great on top of salads, as part of a trail mix, or just to munch on! The baking process makes them taste a little nutty.