4.9 from 36 votes
Easy Roasted Chickpeas
These roasted chickpeas with Parmesan couldn't be simpler to make, and make a perfect snack or crispy topper for salads and soups.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
4
Calories:
91 kcal
Course:
Snacks
Cuisine:
American
Ingredients
- 2 ounce chickpeas drained, canned
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper freshly ground
- ¼ cup Parmesan Cheese grated
Instructions
- Preheat oven to 400°F.
- Drain and rinse the chickpeas beans, then pat dry. Place the beans on a baking sheet, drizzle with the olive oil, and sprinkle with the kosher salt, and freshly ground black pepper. Toss to coat.
- Bake the beans for 25-30 minutes, or bake longer for extra crispy beans. Remove from the oven, cool, then toss with Parmesan cheese. Serve warm or at room temperature. Refrigerate for up to 1 week.
Cup of Yum
Nutrition Information
Calories
91kcal
(5%)
Carbohydrates
1g
(0%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Cholesterol
6mg
(2%)
Sodium
1840mg
(77%)
Potassium
16mg
(0%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
57IU
(1%)
Vitamin C
1mg
(1%)
Calcium
73mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 91
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 6mg | 2% |
| Sodium | 1840mg | 77% |
| Potassium | 16mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 57IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.