Description
These crispy parmesan chickpeas are a quick, pantry-friendly snack packed with plant-based protein and fiber, perfect for snacking or topping salads.
Ingredients
Scale
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 cup (32 g) finely shredded Parmesan cheese (see Notes)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 1 1/2 tablespoons extra-virgin olive oil
Instructions
- Prepare the oven & baking sheet: Preheat oven to 350°F and line a baking sheet with parchment paper.
- Dry the chickpeas: Lay a clean kitchen towel or paper towels on a second baking sheet. Add the 2 (15-ounce) cans chickpeas and pat dry.
- Mix the seasoning: In a small bowl, combine the 1 ½ teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon black pepper, and 1 cup (32 g) finely shredded Parmesan cheese. Stir well to combine.
- Season the chickpeas: In a medium lidded bowl, combine the chickpeas, 1 ½ tablespoons olive oil, and the seasoning mixture. Cover and shake to coat evenly. Try not to eat them all before you cook them — they’re dangerously good just plain.
- Bake: Transfer the seasoned chickpeas to the prepared baking sheet and bake for 45-60 minutes, until golden and crispy, shaking once or twice to help them crisp evenly.
Notes
Parmesan cheese: I recommend using a Microplane to finely shred the Parmesan, as it clings more evenly and firmly to the chickpeas.
Salt: If using fine salt instead of kosher, reduce the amount by ¼ to ½ teaspoon.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Dinner, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup (35 g)
- Calories: 147
- Sugar: 3 g
- Sodium: 415 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 4 mg
