Roasted Chickpeas for Layered Bean Dip

Sherry Hughes, Project Bread

School Lunch

School Lunch Recipe

Roasted Chickpeas for Layered Bean Dip

This recipe forms the basis for the Better Layered Bean Dip recipe, but would be equally delicious on salads or served as a crispy, nutritious snack! These chickpeas are seasoned using another Project Bread recipe, Sazon de Abuela, which was created with Chef Margarita of Salem Public Schools.


2.2 No. 10 cans of garbanzo beans (242 oz.), rinsed and drained

¾ cup olive oil

1 cup Sazón de Abuela


  1. Preheat oven to 400°F
  2. Drain and rinse the chickpeas and dry well. In a large bowl, toss chickpeas with Sazon de Abuela and olive oil. Transfer chickpeas to a sheet pan lined with parchment paper.
  3. Roast chickpeas for 30 minutes, shaking the pan occasionally to move them around. When the chickpeas are crisp, remove from the oven.

USDA Requirement

1/2 Legume Vegetable


Calories 148 calories  Saturated Fat 0.31g  Sodium  164.5mg  Carbohydrate 21.25g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.

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