In my borderline obsessive scouring of Pinterest, I have been coming across a lot of flavored roasted chickpea recipes lately. The idea of roasted chickpeas had me intrigued, confused and….scared? I’m not sure if I was afraid I wouldn’t like them, afraid I would ruin them, or afraid I would love them and become obsessed with them. It was just one of those snack ideas that I had in the back of my head but for some reason it took me weeks to actually make them!
Now that I have tried them, I want to try them in all of the flavors that I have seen! There’s sesame soy, honey cinnamon, ranch, Mexican, peanut butter (PEANUT BUTTER!!), buffalo chicken, sea salt and dill, BBQ, pizza, salt and vinegar, chocolate (CHOCOLATE!!)….and MORE!! The possibilities are seriously endless.
If you’re scared of these like I was, don’t be! They’re crunchy and crispy, flavorful, and taste kind of like a little baby nugget pretzel-popcorn hybrid. What could go wrong with a snack like that?!
GARLIC AND PARMESAN ROASTED CHICKPEAS
131 calories (per 1/2 cup)
So let me just put myself out there for a moment and tell you guys a secret. I just learned within the last few months that chickpeas and garbanzo beans are the same thing. Am I the only one who didn’t know this?? Am I the only person standing in the grocery store in front of the canned garbanzo beans googling the word chickpea? Maybe I am. I never claimed to be the sharpest lightbulb in the crayon box….
Now that I’ve learned this pertinent life fact, I can carry on with making all of the delicious chickpea recipes! We’ve had mashed chickpea salad and chickpea ‘bruschetta’, but now it’s time to roast these little suckers.
You’re going to begin by preheating your oven to 400 degrees and prepping a baking sheet by lining with foil and spraying with cooking spray.
Next, drain and rinse 2 (14.5 oz) cans of chickpeas (alias: garbanzo beans). You want to fully dry the chickpeas by rolling them a handful at a time between two paper towels. You can use the same motion as if you were creating a cookie dough ball. If you’ve never done that, then go make yourself some cookies for goodness sakes! 🙂
By rolling them in a circular fashion, most of the chickpea shells will fall off and you can easily remove them. Amanda from The Skinny Fork states in her recipe that it’s not necessary to remove the shells so I didn’t work too hard at it, but by using this technique most of them just fell right off.
In a large mixing bowl, add the chickpeas and top with 2 Tbsp parmesan cheese, 1 tsp dried rosemary, 1 minced garlic clove, 1/8 tsp garlic powder and salt/pepper to taste. Mix to coat.
Pour chickpeas onto the prepared baking sheet in a single layer, then spray lightly with cooking spray. Bake for 30-40 minutes, or until crispy. Don’t remove them too quickly or they’ll still be chewy! 🙂
Enjoy! You can eat them straight as a snack like popcorn or use them in other dishes to add in some crunch and flavor. I would recommend tossing them into soups and salads as a low calorie crouton alternative!
- 2 (14.5 oz) cans of chickpeas (garbanzo beans), drained, rinsed and fully dried
- 2 Tbsp parmesan cheese
- 1 tsp dried rosemary
- 1 minced garlic clove
- ⅛ tsp garlic powder
- Salt and pepper, to taste
- Preheat your oven to 400 degrees.
- Prepare a baking sheet by lining with foil and spraying with cooking spray.
- After you drain and rinse your chickpeas, dry fully (*see notes)
- In a large mixing bowl, add chickpeas and top with parmesan cheese, rosemary, garlic clove and powder and salt/pepper to taste. Mix to coat.
- Pour chickpeas out onto the prepared baking sheet in a single layer.
- Spray lightly with cooking spray.
- Bake for 30-40 minutes, or until crispy.
**Recipe from The Skinny Fork (one of my favorite blogs!)
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions!