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Roasted Chickpeas With Parmesan

Roasted Chickpeas With Parmesan

Crunchy oven-roasted chickpeas tossed with extra-virgin olive oil, kosher salt, freshly ground black pepper, and grated Parmesan for a salty, nutty finish. Ready in about 35 minutes, they make an easy make-ahead snack or party appetizer served warm or at room temperature.
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Prep Time:5 minutes
Cook Time:30 minutes
Total Time:35 minutes
Course: Appetizers
Keyword: make-ahead, Parmesan, party, roasted chickpeas, snack

Equipment

  • oven
  • baking sheet

Ingredients

  • 215 15-ounce cans chickpeas drained
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat the oven to 400°F.
  2. Drain and rinse the chickpeas, then pat them dry. Place the chickpeas on a baking sheet, drizzle with extra-virgin olive oil, and sprinkle with kosher salt and freshly ground black pepper; toss to coat.
  3. Bake the chickpeas for 25-30 minutes, or bake longer for extra-crispy chickpeas. Remove from the oven and let cool, then toss with grated Parmesan cheese. Serve warm or at room temperature. Refrigerate for up to 1 week.

Notes

Pat chickpeas very dry after rinsing to help them crisp up. For extra-crispy results, bake longer than 30 minutes until desired crunch is reached. Store refrigerated for up to 1 week.