Garlic Parmesan Roasted Chickpeas Recipe

Ash Tyrrell

Garlic Parmesan Roasted Chickpeas Recipe

I have to admit, the first time I roasted chickpeas with garlic and Parmesan, I was hooked instantly. The aroma that filled my kitchen was irresistible, and the crunchy, cheesy bites kept disappearing faster than I could plate them.

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Prep Time 5

Cook Time 30

Servings: 3

Ingredients Method Notes

Ingredients

Chickpeas – 2 cups cooked or canned, drained and rinsed – Pro tip: Using canned chickpeas makes it easier, but make sure they are dry for extra crunch.
Olive oil – 2 tablespoons – Pro tip: Extra virgin olive oil adds richness but don’t overdo it or chickpeas will be greasy.
Garlic powder – 1 teaspoon – Pro tip: I find garlic powder gives a more even flavor than fresh garlic when roasting.
Grated Parmesan cheese – ¼ cup – Pro tip: Always grate Parmesan fresh; pre-shredded cheese doesn’t melt or stick as well.
Salt – ½ teaspoon – Pro tip: Sea salt enhances flavor without overpowering the Parmesan.
Black pepper – ¼ teaspoon – Pro tip: Freshly cracked pepper gives a subtle kick.
Optional: paprika or red pepper flakes – ½ teaspoon – Pro tip: Adds color and a little heat if you want a spicier snack.

Method

Start by draining and rinsing canned chickpeas, then pat them completely dry. Moisture will prevent them from getting crunchy. I usually lay them out on a paper towel for a few minutes to make sure they’re dry.
Place the chickpeas in a mixing bowl, drizzle with olive oil, and toss with garlic powder, salt, and pepper. Make sure each chickpea is evenly coated. I find tossing them with my hands works best to reach every nook and cranny.
Spread chickpeas on a parchment-lined baking sheet in a single layer. Roast in a preheated oven at 400°F (200°C) for 25-30 minutes, shaking the pan halfway through. They should be golden brown and crispy.
Once roasted, sprinkle grated Parmesan over the hot chickpeas. Toss gently to coat so the cheese melts slightly. This step gives them that irresistible cheesy crunch.
Allow the chickpeas to cool for a few minutes. I always sample a few while they’re warm—it’s hard to resist! They will crisp up even more as they cool.

Notes

I always dry chickpeas thoroughly; soggy chickpeas never get crispy.
Using fresh Parmesan elevates the flavor—pre-grated cheese just doesn’t compare.
Shaking the pan halfway through ensures even roasting and prevents burning.
Experiment with spices—I like adding smoked paprika for a smoky twist.