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?
Hold me.
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.
Crispy Roasted Parmesan Chickpeas
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, but I often 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 a blend of garlic, oregano, sea salt, and lemon zest with a hearty sprinkling of parmesan cheese. It’s a tad glorious.
Though the parmesan is super duper tasty, you can 110% skip it for dairy-free snackage. Pinky promise they’ll still be delicious.
As a bonus, these bad boys are low-calorie, high-fiber, vegetarian, protein packed, and gloriously gluten-free.
serving suggestion:
These crispity crunchity little chickpeas are amazing on pretty much everything!
Serve them up on their own as a snack or sprinkle them on top of soup, salads, soup, or even on top of roasted veggies for a flavorful crunch. I like to think of them as healthy croutons!
Crispy Roasted Parmesan Chickpeas
Ingredients
- 1 can (15 oz) chickpeas
- 1 TBSP extra virgin olive oil
- ½ tsp garlic powder
- ½ teaspoon sea salt
- ⅛-¼ teaspoon dried oregano
- ⅛-¼ teaspoon black pepper
- ½ teaspoon lemon zest (optional)
- 2 TBSP finely grated Parmesan cheese
Instructions
- Pre-heat oven to 400°F
- Drain the chickpeas in a colander and rinse well.
- Pat the chickpeas very dry with a clean dish towel or paper towels. The drier the chickpeas, the crispier your end result. If you have time, leave them to air-dry for a few minutes.
- Toss the chickpeas with 1 TBSP olive oil, 1/2 tsp garlic powder, 1/2 tsp salt, and desired amount of oregano and black pepper. Mix until coated, then arrange in an even layer on a baking sheet, spacing them out as much as possible.
- Roast on the center rack for 25 minutes until crispy on the outside and soft in the middle. Stir or shake the pan of chickpeas at the 10 minute mark for even crisping.
- While still hot from the oven, toss the chickpeas optional lemon zest and grated parmesan cheese.
- Serve while the chickpeas are still warm and crispy. Enjoy right away. As they cool the crispiness will be replaced by a nutty chewiness which I think is equally awesome. Feel free to try them both ways!
Notes
Nutrition
adapted from: cooking light
If you get a chance to try these roasted parmesan chickpeas, let me know! Leave me a comment here (LOVE checking those daily!) and tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations. I can’t wait to see what you whip up!
crazy for chickpea Recipes?
- READER FAVORITE: Garden Veggie Chickpea Salad Sandwich
- Quinoa Chickpea Salad with avocado and tomatoes
- Spicy Buffalo Chickpea Salad
Questions & Reviews
Almost speechless (talk in my sleep too)! These are SO delicious…I never know what to do with these besides put them in soup. Mainly so my husband doesn’t know he’s eating them. I’ve always been a fan of chickpeas and now I have one more reason to love them! Can’t wait to try that beautiful and refreshing chickpea salad sandwich!
Hi, can these be air fried? Thank you!
Hi Janel! I don’t see why not! I don’t have an air fryer yet but for sure let me know if you get a chance to try them in it. xo
They are amazing in the air frier! Thank you!!
You’re making me want an air fryer now, haha. Thank you Janel! xo
Omg, I died at man-mosas! My oldest is refusing to eat pretty much all things healthy these days but he will eat these! Love this recipe!
I love these! Perfect on salads!
These look fabulous! Although I’m not sure they would make it into a salad before they are all gone!
Thanks Cee! That’s literally my problem 90% of the time — I just eat them right off the pan! 😉
I did this last week for the protein portion of my buddha bowl.
Ooh that sounds amazing April! Love a good Buddha bowl!
These sound so delicious, the perfect crisp substitute 🙂
Rachael xx.
theteacozykitchen.blogspot.co.uk
Thanks Rachael! Totally crispy! 🙂