1canno-salt added garbanzo beans15 ounces, well drained
1tablespoonextra-virgin olive oil
2teaspoonshot pepper sauce
2teaspoonswhite wine vinegar
Preheat oven to 425º F. Line a large rimmed baking sheet with parchment paper.
Add the drained beans and oil to a medium mixing bowl; toss to combine. Add the hot pepper sauce, white wine vinegar, and salt, and toss to combine.
Arrange coated beans in a single layer on the baking sheet. Bake until the beans are crisp on the outside and still creamy in the center, about 25 minutes, stirring or shaking the pan once in the middle of baking.
Serve while warm or at room temperature. Hint: they’re best when enjoyed immediately.