These crispy roasted parmesan chickpeas are a healthy snack loaded with protein, fiber, and a whole lot of deliciousness!
Note to self: please refrain from typing up recipes while under the influence of Paul’s famous mimosas. Or should I call them man-mosas? Is that a thing?
I’m barely functional today but gosh darn it you need this recipe and I intend to keep typing until it’s finished.
Or at least until I fall asleep.
What’s a girl have to do to get a nap around here?!
Anywho! Today I’m insisting you load up a baking sheet with some buttery little chickpeas and roast them into submission, until they’re a perfect combination of crispy, chewy, soft, and nutty… AKA the most addictive legumes of my life.
You can season them any which way, makes them a perfect pairing for just about any dish you can come up with. I’m a super huge fan of tossing them with taco seasoning and serving them on top of tacos/tostadas and though I always intend on topping leafy green salads with these crunchy little nuggets, I always wind up eating the tray by the handful as a wildly addictive snack! They’re even great with soup! Especially this one.
Today however, we’re tossing our chickpeas in…