These Roasted Parmesan Herb Chickpeas are a healthy way to satisfy those snack cravings. Filled with fresh rosemary, thyme, oregano and a sprinkling of Parmesan cheese, these crunchy chickpeas are full of flavor and irresistibly delicious!
Sometimes you just need a little crunch to get you through the day.
Am I right?
So tell me, are you team sweet or team salty? Or maybe you’re part of team sweet and salthy?
I would classify myself as team salty all the way, though I do love a good sweet and salty combo when the mood strikes. Chips, pretzels, you know…anything with loads of salty, flavor-y, herb-y goodness get me every time. And the crunch. Because you gotta have the crunch!
When I was little, I remember my dad used to love corn nuts. Have you had those before? I haven’t seen them in years, but I know corn nuts are still around. They’re basically crunchy corn kernels loaded with flavor. The taste is irresistible, and the crunch is…well, crunchy! I always knew when my dad was munching on them because of the sound.
After I got to thinking about corn nuts, I decided to make the next best thing…roasted chickpeas! It still gives you the crunchy texture and flavor, but with the benefit of a garbanzo bean (aka chickpea). If you love these little guys like I do (have you tried this Quinoa and Chickpea Pesto Salad or this Smashed Chickpea and Avocado Sandwich?) then you’re in for a real treat with roasted chickpeas.
These Roasted Parmesan Herb Chickpeas are a healthy way to satisfy those snack cravings. Filled with fresh rosemary, thyme, oregano and a sprinkling of Parmesan cheese, these crunchy chickpeas are full of flavor and irresistibly delicious!
If you love regular chickpeas like I do (they’re a must in my salads!), then you’ll love the roasted kind. The texture, the flavor, and the crunch…it’s so good! And healthier, too. When those cravings strike for potato chips or Doritos, these are the little guys to reach for.
And the herbs…let’s talk about the fresh herbs! I’ve mentioned a time or two before that I love rosemary. There’s nothing quite like the smell or taste of fresh rosemary. And when it’s combined with some chickpeas, watch out! Flavor overload! And then there’s thyme. You can’t go wrong with fresh thyme either, or really, any fresh herbs.
And that’s what makes these roasted chickpeas so special…the fresh and flavorful herbs.
Like most of my recipes, these Roasted Parmesan Herb Chickpeas are a breeze to whip up! Simply drain and rinse some chickpeas and then pat them dry. Toss them in some olive oil and fresh herbs, and then let the oven work its magic. Once they’re crispy and golden, sprinkle on some Parmesan cheese and get ready to be wowed.
Whether you eat them by the handful, toss them onto a salad, or stir them into some soup, I know you’ll love the hints of fresh herb and crunchiness of these Roasted Parmesan Herb Chickpeas!
Looking for more easy snacks? I’ve got you covered!
Roasted Parmesan Herb Chickpeas
Ingredients
- 2 (15 ounce) cans garbanzo beans (chickpeas)
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh rosemary
- 2 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh oregano
- ¼ teaspoon salt
- ¼ cup grated Parmesan cheese
Instructions
- Heat oven to 425F. Line a large baking pan with parchment paper or lightly grease with non-stick cooking spray. Set aside.
- Using a colander, drain and rinse chickpeas. Spread them out on a counter or flat surface lined with paper towels and pat dry. I like to pat them dry several times and keep them on the counter for 10-15 minutes to dry. The drier your chickpeas, the crispier they will become when baked.I also like to remove some of the skins, as they will start to peel off when patted dry. But if you prefer to leave the skins on, they're just as good!
- Once chickpeas are dried to your liking, spread them out onto prepared pan. Drizzle with olive oil and sprinkle with rosemary, thyme, oregano, and salt. Toss to coat and spread in an even layer.
- Bake for 50-55 minutes, or until chickpeas are crispy and lightly browned.
- Remove from the oven and sprinkle with Parmesan cheese.
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