Have you ever had roasted garbanzos (aka, chickpeas)? If not, you should.
Start with rinsed canned garbanzos (15 oz. can) or soak an equivalent amount of dried garbanzos overnight. Dry the garbanzos, then put them in a pie tin and run a hand over them. If there are any loose peels, remove them.
Add a tablespoon of olive oil to the pan. Swirl so that all the garbanzos are covered. Roast them for approximately 40 minutes at 425°F, checking them occasionally. When they are crunchy, remove them from the oven and immediately sprinkle them with a 1/2 tsp. each of salt, pepper, and garlic powder.
Roasted garbanzos are crunchy and salty and flavorful and addictive. They're packed with protein, fiber, vitamins, and minerals. Eat them immediately, as they are best when they're warm and they lose their crunch over time.