This roasted chickpeas recipe makes an excellent healthy snack. A ¼ cup serving is approximately 100 calories! If you’re looking for something spicier, check out the “spicy roasted chickpeas” variation at the bottom of the recipe.
two 15 oz. cans chickpeas (garbanzo beans) or 2 cups cooked chickpeas
½ cup grated Parmesan cheese
1 tbsp olive oil
½ tsp garlic powder
¼ tsp ground black pepper
½ tsp kosher salt
pinch of cayenne pepper (optional)
- Preheat the oven to 400 F.
- Rinse and drain the canned chickpeas. Spread the chickpeas out on paper towels and let dry for 15 minutes. Pat the chickpeas dry with additional towels. Discard loose skins.
- In a large bowl, combine the Parmesan cheese, olive oil, garlic pepper, black pepper, salt, and cayenne. Add the chickpeas and toss to coat.
- Spread the chickpeas on a rimmed baking sheet. Roast the chickpeas until dried and very crispy about 50-60 minutes. Toss the chickpeas twice while baking. Allow the chickpeas to cool on the baking sheet before serving.
Yield: 2 cups roasted chickpeas
Variation: Spicy Roasted Chickpeas
Use ½ tsp garlic powder and 2 tsp chili powder to spice the chickpeas. Do not use the Parmesan cheese, black pepper, and salt. Cook according to the original recipe.