Roasted Garlic Parmesan Chickpeas. The most addicting snack there is.
I love chickpeas. To be honest, I don’t know when exactly that happened, but somewhere along the road of my 23 years of life, I decided I really liked them (I didn’t as a child, that’s why it is so significant to me, ha!). I really enjoy them in any way, shape or form (especially in hummus form!). 😉 They’re also great tossed over a salad instead of croutons (or with croutons…who am I kidding?!). So many good ways to enjoy these. But my latest all time fav?
That would be Roasted Garlic Parmesan Chickpeas (with a sprinkle of rosemary, thank you very much!).
These chickpeas are such an amazing little snack. They are toasty, full of flavor and really resemble a potato chip in consistency. I think that’s my favorite part about them, though! They’re tiny, yet pack a huge crunch. I love snacking on them while I’m typing up recipes at my computer or while driving somewhere. One of my favorite parts is that they are extremely healthy (especially compared to potato chips, haha). These are my newfound favorite snack and they are here to stay, that’s for sure!
I’ve also seen people who put different toppings on their roasted chickpeas. If you like spice, cayenne pepper might be nice. If you like citrus, a sprinkle of lemon juice is good. Search it up on Pinterest and see what you find. In the meantime, I’ll be here snacking on more and discovering new ways to make these! 🙂
If you make these, tag me on Instagram or use the hashtag #toeatdrinkandbemarried. I’d love to see your snack creation!
[recipe title=”Roasted Garlic Parmesan Chickpeas” servings=”1 cup” time=”2 hours” ]
- 14.5 oz can Chickpeas/Garbanzo beans, dried
- 1 Tbsp. shredded parmesan cheese
- 1 tsp. fresh rosemary, chopped (or 1/2 tsp dried rosemary)
- sprinkle of salt and pepper
- 1 garlic clove, minced
- Preheat oven (or toaster oven) to 400º F. Line a baking sheet with foil and spray with cooking spray.
- Toss all ingredients in a bowl until chickpeas are coated. Pour on the baking sheet, spreading them out to create one even layer.
- Place in the oven and bake in 30 minute increments, until your desired crispiness. I baked mine for 2 hours in the toaster oven. Toss every 30 minutes to ensure they toast all over.
- Store in a Ziploc bag or a plastic container for future salads or snacks.