Crispy Roasted Parmesan Chickpeas with Spiced Ranch Dip
User Reviews
5
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
16 mins
-
Total Time
31 mins
-
Servings
4 cups
-
Calories
292 kcal
-
Course
Appetizer
Crispy Roasted Parmesan Chickpeas with Spiced Ranch Dip
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It took restraint not to eat the whole batch of these crispy, slightly crunchy, Parmesan-coated chickpeas. The breading is crispy, crunchy, and perfectly complements the soft beans inside. It’s amazing how really crispy they turn out, no frying required. I used and recommend Panko breadcrumbs which are Japanese-style breadcrumbs and are sold nearby regular breadcrumbs, but they’re larger, coarser, and get crispier in the oven. I spiced up the Panko and Parmesan mixture with cumin, oregano, red and white pepper. The Ranch dip is creamy, mildly spicy yet cooling. Instead of Ranch, try sour cream, mayo, or Blue cheese dressing. Small, bite-sized, and perfect for game days, parties, or an average weeknight. Watch how fast a bowl of this mini comfort food disappears.
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Ingredients
Chickpeas
- chickpeas garbanzo beans, drained and rinsed, one 15-ounce can
- ½ cup all-purpose flour
- 2 egg lightly beaten, large
- 1 cup panko breadcrumbs
- ½ cup Parmesan Cheese fresh or green can, grated
- 1 teaspoon cumin ground, McCormick brand
- 1 teaspoon oregano leaves McCormick brand
- ½ teaspoon white pepper ground, McCormick brand
- ¼ teaspoon red pepper ground, McCormick brand
- pinch salt optional and to taste
Ranch Dip
- ⅓ cup ranch salad dressing storebought or homemade
- ½ teaspoon cumin ground, McCormick brand
- ½ teaspoon oregano leaves McCormick brand
- ½ teaspoon white pepper ground, McCormick brand
- ¼ teaspoon red pepper ground, McCormick brand
Instructions
- Preheat oven to 400F, line a baking sheet with a Silpat, parchment, or spray with cooking spray.
- Chickpeas – Drain and rinse chickpeas in a colander over the sink; set aside.
- Add flour to a medium bowl; set aside.
- In a large bowl, beat the eggs; set aside.
- In a separate large bowl, add the Panko breadcrumbs, Parmesan, cumin, oregano, white pepper, red pepper, optional salt, and stir to combine; set aside.
- Add the chickpeas to the flour and toss with your hands to coat well.
- Using your hands, transfer floured chickpeas to eggs and toss with hands to coat well.
- Using your hands, transfer chickpeas to breadcrumb mixture and toss with hands to coat well. The process is messy and not every chickpea will be evenly coated and breaded. Overall, if most are coated, you’re fine.
- Place chickpeas on prepared baking tray, spaced evenly and with as much space in between as possible. If there are large clumps of more than 2 to 3 chickpeas stuck together, break them apart. You want the oven air to circulate freely on all pieces so they get as crispy as possible.
- Bake for about 15 to 16 minutes or until lightly golden brown. Start watching closely after 10 minutes and watch so the undersides don’t become overly browned or burn. While chickpeas bake, make the dip.
- Ranch Dip – In a small bowl, add all ingredients and whisk to combine until smooth. Chickpeas are best warm, fresh, and served with dip.
- Adapted from Baked Parmesan Edamame Bites with Creamy Wasabi Dip
Nutrition Information
Show Details
Serving
1
Calories
292kcal
(15%)
Carbohydrates
36g
(12%)
Protein
12g
(24%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
(41%)
Cholesterol
62mg
(21%)
Sodium
639mg
(27%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4cups
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 292kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 62mg | 21% |
| Sodium | 639mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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