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}
I originally set out to make these Crispy Parmesan Roasted Chickpeas as a topper for a Kale Caesar Salad but they didn’t make it to the salad (oops!). I just couldn’t resist the warm crunchy chickpeas perfectly toasted with olive oil, Parmesan cheese, garlic and a little lemon zest.
First it was just a couple of crunchy garbanzos that “accidentally” jumped out of the batch and right into my mouth. Then it just turned into a full on feeding frenzy ..what can I say they are the right amount of savory, salty, delicious, healthy…” oh my, did I really just eat all of those” snack.
How to Make Roasted Chickpeas:
The key to making great roasted chickpeas is actually getting the chickpeas crispy/crunchy! Here’s a few tips:
1. The chickpeas need to be dry…REALLY DRY! Before beginning the roasting process… I use a fine mesh strainer to drain and rinse the chickpeas. After rinsing, I layer a couple of paper towels on the counter or on a cutting board and place the chickpeas on top of paper towels. Layer a few more paper towels and place on top of chickpeas and blot dry. Remove the chickpeas from the paper towels and repeat the process. This time rubbing the chickpeas to thoroughly dry. (You could also use dish/tea towels if you prefer)
2. Drying the chickpeas will loosen some of the skins. Make sure to remove any loose skins before roasting (otherwise they will burn).
3. Chickpeas are best served immediately after cooking for optimum crunchiness. They will start to get slightly “chewy” after they have cooled a bit and definitely after they have been stored for a day or two. I happen to think they still taste amazing but if you prefer a crispier version, place chickpeas on a roasting pan under the broiler for a few minutes to “crisp them up” again.
Recipe Notes: See those brown bits in the picture above? 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 crispy chickpeas just no brown crunchy bits).
The bottom line: Brown bits, no brown bits…These are going to be AMAZING! Perfect for a healthy snack or to top a salad or soup. Sprinkle with finely chopped fresh rosemary for a tasty twist.
To make this recipe Vegan: Substitute Vegan Parmesan for traditional Parmesan Cheese.
- 1 (15 oz.) can chickpeas (garbanzo beans)
- 1 Tbsp olive oil
- ½ tsp garlic powder
- ½ tsp grated lemon zest
- Sea salt and freshly ground pepper to taste
- 2 Tbsp grated Parmesan cheese ( use Vegan Parmesan for Vegan option)
- additional grated Parmesan cheese for garnish (optional)
- 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.
Can I use low sodium chick peas /garbanzos? The Parmesan cheese will have plenty of salt.
Hi Dee…absolutely! Hope you enjoy!