Crispy Parmesan Roasted Chickpeas
Prep time
Cook time
Total time
Recipe type: Snack, Side Dish
Cuisine: American
Serves: 6 servings
  • 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)
  1. Preheat oven to 375F. Line a large baking sheet with parchment paper. Set aside.
  2. 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).
  3. In a large bowl toss chickpeas with oil, garlic powder, lemon zest and salt & pepper and Parmesan cheese.
  4. 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.
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).
Nutrition Information
Serving size: ⅙ of recipe Calories: 98.9 Fat: 3.4 g Saturated fat: 0.7 g Carbohydrates: 13.6 g Sugar: 0.0 g Sodium: 210.4 mg Fiber: 2.6 g Protein: 3.7 g Cholesterol: 1.3 mg
Recipe by Simple Healthy Kitchen at