Parmesan Roasted Chickpeas
Crispy Parmesan Roasted Chickpeas - A crispy, crunchy (and addictive!) healthy snack. Only 5 minutes prep time. Also makes a great topper for salads and soups. {Clean Eating, Vegetarian, Easily Vegan} Author: Susan | SimpleHealthyKitchen.com Recipe Type: American Total Time: 50 minutes
Prep time:
Cook time:
Yield: ["6","6 servings"]
Serving size: 6
Calories per serving: 98
Ingredients:
Cook time:
Yield: ["6","6 servings"]
Serving size: 6
Calories per serving: 98
1 (15-ounce) can garbanzo beans
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon grated lemon zest
sea salt
freshly ground black pepper to taste
2 tablespoons grated Parmesan cheese use Vegan Parmesan for Vegan option
additional grated Parmesan cheese for garnish optional
Directions:
Preheat oven to 375F. Line a large baking sheet with parchment paper. Set aside.
Drain and rinse chickpeas. Pat chickpeas with paper towels to dry and remove any loose skins (the drier the chickpeas are before cooking the crispier they will be after cooking).
In a large bowl toss chickpeas with oil, garlic powder, lemon zest and salt & pepper and Parmesan cheese.
Arrange in a single layer on baking sheet and bake until crisp and light brown ( approx. 45-50 mins) tossing halfway through cooking. Remove from oven and sprinkle with additional grated Parmesan cheese if desired.
Notes:
I choose to add the Parmesan cheese (along with the olive oil, garlic powder, lemon zest and salt & pepper) prior to roasting the chickpeas. The cheese will definitely get crispy and turn brown. I like the added depth of flavor but if you prefer not to have the brown bits, hold off on adding the Parmesan cheese until the chickpeas have finished cooking. ( equally as delicious, you'll have crunchy chickpeas just no brown crunchy bits).
Source: simplehealthykitchen.com
Drain and rinse chickpeas. Pat chickpeas with paper towels to dry and remove any loose skins (the drier the chickpeas are before cooking the crispier they will be after cooking).
In a large bowl toss chickpeas with oil, garlic powder, lemon zest and salt & pepper and Parmesan cheese.
Arrange in a single layer on baking sheet and bake until crisp and light brown ( approx. 45-50 mins) tossing halfway through cooking. Remove from oven and sprinkle with additional grated Parmesan cheese if desired.
Notes:
I choose to add the Parmesan cheese (along with the olive oil, garlic powder, lemon zest and salt & pepper) prior to roasting the chickpeas. The cheese will definitely get crispy and turn brown. I like the added depth of flavor but if you prefer not to have the brown bits, hold off on adding the Parmesan cheese until the chickpeas have finished cooking. ( equally as delicious, you'll have crunchy chickpeas just no brown crunchy bits).
Source: simplehealthykitchen.com