Crispy Roasted Parmesan Chickpeas
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
93 kcal
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Course
Side Dish
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Cuisine
Vegetarian
Crispy Roasted Parmesan Chickpeas
Description
This recipe begins by draining and thoroughly drying canned chickpeas, an important step to achieve crispiness when roasted. The chickpeas are then coated in olive oil, sea salt, and a blend of garlic powder, lemon zest, oregano, and black pepper before being roasted at 400°F. Roasting is done on the center oven rack, with the chickpeas stirred halfway through to ensure even browning and crisping.
Once roasted until crispy on the outside, they are tossed immediately with finely grated Parmesan cheese, which adds a savory layer of flavor. The interior remains soft, creating a pleasing texture contrast. Serving them warm preserves their crisp texture, though as they cool, they develop a nuttier chewiness while still remaining tasty.
Crispy Roasted Parmesan Chickpeas can be served as a snack on their own or used as a crunchy salad topping. They provide a protein-rich alternative to more traditional crunchy snacks.
Ensuring chickpeas are very dry before roasting and tossing them during cooking improves even crisping. The cheese should be added while chickpeas are hot for better adhesion and flavor absorption.
Ingredients
- 15 oz chickpeas canned
- 1 tablespoon extra virgin olive oil
- 2 TBSP Parmesan Cheese approx. 1/2 oz, finely grated
- ½ teaspoon garlic powder
- ½ teaspoon lemon zest
- ½ teaspoon salt sea salt
- ¼ teaspoon oregano dried
- ¼ teaspoon black pepper
Instructions
- Pre-heat oven to 400°F
- Drain the chickpeas in a colander or sieve and rinse well.
- Pat the chickpeas very dry with a clean dishtowel 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, and remove any chickpea skins that come off while drying.
- Toss the chickpeas with olive oil and salt until all your little chicka-peas are coated, then arrange in an even layer on a baking sheet.
- Roast on the center rack for 20 to 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 crispiness.
- While still hot from the oven, toss the chickpeas with the spices and 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
- Pat chickpeas very dry before roasting to maximize crispiness; remove any loose skins.
- Stir or shake the pan midway through roasting for even texture and color.
- Adding Parmesan immediately after roasting while chickpeas are hot helps it stick and enhances flavor.
- Serve warm for crispiness or enjoy cooled chickpeas for a chewy texture variation.
- Nutrition estimates are based on online calculators and may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Calories | 93kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 382mg | 16% |
| Potassium | 102mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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