Roasted Parmesan Herb 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!

Course Appetizer, Snack

Cuisine American

Keyword chickpea recipe, roasted chickpeas

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 165

Author Gayle

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.

Notes

Dried herbs can be used in place of fresh herbs if needed.

Nutrition