Garlic Parmesan Chickpeas

Garlic Parmesan Chickpeas

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.

Garlic Parmesan Chickpeas

There are only a few ingredients.

Just some butter to help the cheese and spices stick to the beans.

Garlic Parmesan Chickpeas

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.

Garlic Parmesan Chickpeas

See?  Only a handful of ingredients.

Garlic Parmesan Chickpeas

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.

Garlic Parmesan Chickpeas

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.

Store covered.

[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

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Homemade Croutons

Homemade Croutons

Croutons are something I love to make from scratch.  They’re one of those things that supports the theory that homemade always tastes better.

It works a little better with day-old bread, but I almost never seem to have that on hand when I go to make croutons.  But, when I do notice that the bread I have is getting stale, I do love using it up this way.

You can use any type of bread for this, too, which is awesome.  What I used for the photos in this post was a regular white-wheat sandwich bread.

Also, I leave the crust on the bread when I made croutons.  You don’t have to, but I love that additional layer of extra crunchiness upon the crunchiness of cube of mad crunchy goodness.

Homemade Croutons

First off, dice your bread into pieces about an inch square.  They can be bigger, just make sure they’re uniform so they cook evenly.

Homemade Croutons

Throw all the bread pieces into a large bowl.  Generously drizzle olive oil over the bread.  I use extra virgin because I love the sharp, distinctive taste it gives the finished product.

Then generously sprinkle the bread with salt, pepper, and garlic powder.  Mix well, adding more oil if the bread still seems dry and adding more spices if they don’t prominently appear on the bread.

Then generously drizzle the olive oil over a cookie sheet that’s been covered with foil (for easy clean up).  Spread out the bread pieces over the pan.  Drizzle with a little more oil, if any pieces don’t appear fully saturated, and sprinkle a little more salt, pepper, and garlic powder over the pieces.

Don’t be shy with the spices; they’re what gives these little beauties flavor.  The salt and garlic may be a little harder to see, but you should be able to see the pepper on every single piece of bread.

Don’t be afraid of flavor.  The croutons won’t taste as strong once you mix them into a salad or throw them in a soup.

Of course, in my house, we eat these things by the handful.

Homemade Croutons

Anyway, then you’ll bake them in a preheated oven at 250 degrees F for about 20 or 25 minutes, or until browned and crispy.  Be sure to watch them because it only takes a couple of minutes to go from done to burnt.

Also, I didn’t type up an actual recipe for this because it’s all about personal preference.  So, just to review, here are the basics:  mix diced bread with plenty of olive oil, salt, pepper, and garlic powder.  Bake at 250F for 20 minutes.  Enjoy.

And here’s a pic with the recipe on it, which is great to post to Pinterest or Facebook for future reference:

How to make Homemade Croutons

Also, these croutons keep well.  Sometimes I even think they taste better the next day.

To be sure your croutons keep well for at least a week (though I’ve kept them longer) just store them in a closed container (Tupperware) with a paper towel or napkin at the bottom of the container to collect extra moisture.

Here are some recipes where I’ve used them:

50 {-ish} Garlic Soup Recipe

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