I pretty much love anything that’s flavored with garlic and Parmesan (esp. my Garlic Infused Parmesan Popcorn), so I wanted to give roasted chickpeas a try.
I thought they were great. Crunchy on the outside, soft and smooth on the inside, and with a nice spice to them.
They do get a little soft after a day or two, so I suggest serving them the day you make them, like for a dinner party. But if you want to make them ahead of time, or just for yourself where you’re not going to eat the whole batch in one sitting, then you can broil them briefly before serving them, stirring them and keeping a close eye on them.
There are only a few ingredients.
Just some butter to help the cheese and spices stick to the beans.
Draining and drying off the chickpeas only takes a couple of minutes.
It’s important, though, because you don’t want all that moisture from the can on them. They won’t roast as well.
See? Only a handful of ingredients.
When you pour out the chickpeas onto the pan, be sure to sprinkle any remaining cheese from the bowl over them. This extra cheese will melt and cook onto them.
Can’t you just see the yumminess?
Garlic Parmesan Chickpeas
1 can (15.5 oz.) chickpeas
1 Tbsp. butter, melted
1/2 cup grated Parmesan cheese
1 tsp. garlic powder
1/2 tsp. ground pepper
Preheat the oven to 350°F.
Drain the can of chickpeas and pat them dry with paper towels.
In a bowl, mix the chickpeas with the melted butter.
Stir in the garlic and pepper, mixing well. Then stir in the cheese until all the chickpeas are coated.
Using parchment paper, line a medium baking pan with raised sides. Pour the chickpeas onto the pan, spreading them out, and pour over them any remaining cheese from the bowl.
Bake for 35 to 40 minutes or until browned and crispy.
[Note: These are crunchiest the first day. If they get too soft after being stored, broil them for 5 or 6 minutes before serving.]
To print the free PDF copy of this recipe, click here: Garlic Parmesan Chickpeas