Crispy Roasted Parmesan Chickpeas

These crispy roasted parmesan chickpeas are a healthy snack loaded with protein, fiber, and a whole lot of deliciousness!

Course Side Dish

Cuisine Vegetarian

Keyword Roasted Parmesan Chickpeas

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 93kcal

Author Jenn Laughlin - Peas and Crayons

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

Serve atop a salad (they're amazing on kale salads, taco salads, and caesar salads) like croutons or on top of your favorite creamy soup. I love them on tomato or butternut soup!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition