Dollar-Store-Dorm Garbanzo Crunchies


In October, during Family Weekend, Logan and I went to the Boston Veg Food Festival, which is one of the largest Vegan Food Fests in the country.  Besides loading up on many free samples and give-aways, we also tried some amazing dishes.  One dish, which was some sort of bowl of grains with vegetables and a delicious sauce, was particularly memorable because of the crunchy garbanzo bean topping.  We couldn’t get enough of them.  They added a nice crunch and spicy touch to the dish.

Back at Logan’s dorm, which is an apartment-style dorm where she lives with four other roommates, we sorted through our freebie-haul.  We were thrilled to find a recipe for the crunchy garbanzos in a little booklet that was a give-away from Dr. Bronner’s, which makes coconut oil, among other all-natural products.  I knew that Logan didn’t have the exact ingredients in the recipe, in her very first apartment-kitchen… being a college student on a college student budget, but I figured I could make do using what she had, along with some creativity.  I should also mention that the Whole Foods near Northeastern is the world’s smallest Whole Foods!  It’s bigger than a convenient store, but not by much. There really isn’t a bulk spice section, so picking up a few ingredients to make one dish wasn’t really an option.

This post presents two versions of the crunchy garbanzos.  One uses ingredients that I picked up at my local dollar store, as a nod to college students with limited kitchen supplies.  The other version uses spices that I have in my pantry on a regular basis.  The dollar-store version is a bit spicy, as the spice blends that I found have a bit of a kick.  You can also mix-and-match, using spices you already have, and one or two that you add to your collection from the dollar store!

Ideas for Garbanzo Crunchies

  • Top a salad
  • Carry with you in a bag or container for a quick protein-filled snack on the go
  • Add to a wrap filled with hummus or nut cheese spread and vegetables
  • Top a bowl of soup
  • Top a rice and vegetable bowl

Dollar Store Garbanzo Crunchies

  • 29-oz can garbanzo beans (or 2 smaller cans)
  • 1 tsp. herbs de provence
  • 1/2 tsp. cayenne pepper
  • 1/4 tsp. poultry seasoning
  • salt and pepper to taste
  • 2 Tbsp. coconut oil

Lori’s Pantry Version Garbanzo Crunchies

  • 29-oz. can garbanzo beans (or 2 smaller cans)
  • 1/2 tsp. turmeric
  • 1/2 tsp. ginger
  • 1 tsp. paprika
  • 1 1/4 tsp. curry powder
  • 1/2 Tbsp. nutritional yeast
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. cumin
  • salt and pepper to taste
  • 2 Tbsp. coconut oil


  1. Preheat oven to 325 Farenheit.  Drain garbanzo beans.  Optional: save liquid from garbanzo beans (aquafaba) for future recipes.
  2. Combine garbanzo beans with all spices and stir in a pot.
  3. Add coconut oil. Stir over medium heat until coconut oil is melted and spices are evenly distributed.
  4. On a baking sheet lined with parchment paper, bake for 90 minutes, rotating and stirring after each 30-minute segment.img_0117

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