Garlic Parmesan Roasted Chickpeas
Appetizers,  Gluten Free,  Healthy Choices,  Recipes,  Vegetarian

Garlic Parmesan Roasted Chickpeas {Healthy Living}

Garlic Parmesan Roasted Chickpeas

Healthy Living is something we should all aspire to.  I’m not crazy about the word diet, unless a doctor puts you on one.  For me, and many I talk with daily, we just need to bite the bullet and eat right and exercise…aka a little Healthy Living.  I’m about to enter airport world, lethal for Healthy Living (just behind Amusement Parks and County Fairs).  Seriously, someone please start an airport restaurant franchise featuring healthy living options, that are quick and portable.  I’m taking these Garlic Parmesan Roasted Chickpeas with me…baby steps.

Garlic Parmesan Roasted Chickpeas
Garlic Parmesan Roasted Chickpeas

Garlic Parmesan Roasted Chickpeas {Healthy Living}

Brenda Bennett as seen in Clean Eating magazine
Course Snack

Ingredients
  

  • 2 – 15 oz. cans Chickpeas aka Garbanzo Beans, drained and rinsed
  • 1 Tbl. olive oil
  • 1 tsp. minced garlic
  • 1/2 tsp. sea salt
  • Fresh ground black pepper to taste
  • 1/2 cup Parmesan cheese grated

Instructions
 

  • Spread chickpeas on several layers of paper towels and let dry for 30 minutes.
  • Preheat oven to 400 degrees.
  • In a medium bowl, combine oil, garlic, salt, and pepper and cheese and stir until crumbly and oil is absorbed. Add chickpeas and toss to coat.
  • Spread on a baking sheet and bake for 45 – 50 minutes until golden and crispy.

14 Comments

    • libby

      Hi Debby, I used fresh grated. I think the can type will work, but I haven’t tried it. If you do, let me know how it turns out.

  • Warren

    I made these yesterday and must say they did not turn out like the ones in the picture. I followed the directions perfectly and they seemed to get smaller and harder. Any idea what could have gone wrong?

    • libby

      Hi Warren, I’m not sure what might have happened. I’m going to make this recipe again tonight so that I can report back tomorrow. The only thing that comes to mind is whether the beans were dry enough, that might affect the outcome. I’ll post a follow up comment in the morning so we can get this right for you.

      • Warren

        Thanks. I did spread out on paper towels. Maybe not enough or long enough. They are supposed to puff up and kinda pop open, right?

    • libby

      I think the mystery is solved. I made a batch last night and followed the directions to a t. Mine got smaller and quite crunchy. I think the problem is my camera :) Because it’s a close up picture and I’m using a snack size bowl they look much bigger. I’m working on a new post for Cauliflower Steaks and I’ll be including the new picture. See what you think. Thanks for sharing your feedback. Libby

    • libby

      Absolutely Sabrina. I would soak the dried garbanzo beans overnight, then boil them gently until tender, about an hour or so. You can also do the quick soak method. Once cooked, drain them well and then pick up with the instructions above. I too prefer dried. However on the day I made these I was about to embark on a trip and was desperate for a quick ‘healthy’ snack. Hope you enjoy these. Libby

    • libby

      Thanks Nicole! I really want to explore cooking from all regions. I’d love to talk Trinidad cuisine with you some time. I’m missing my mom and bet you are your dad. xoxo

  • melissa @ My Whole Food Life

    I LOVE roasted chickpeas! My daughter calls them popcorn. I usually soak them in apple cider vinegar before roasting Yum! Going to have to try yours. I will make them vegan by swapping out the parmesan for nutritional yeast. Thanks for the recipe!

    • libby

      Yay!! Melissa, I love that we can exchange recipes. You are the woman. Keep educating us. I have so much to learn from you. I promise I’m paying attention.

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