Roasted parmesan chickpeas can be made at home with this very easy method. They can be used as a snack, added to soups, salads, wraps, and more.
Roasted Parmesan Chickpeas
Roasted parmesan chickpeas are an easy snack that the whole family can enjoy. They’re healthy, nutritious, and incredibly easy to make.
I love to roast chickpeas and use them in my soup! It’s a great way to add protein and fiber and avoid using refined flours from traditional crackers and bread. Chickpeas are high in fiber and a good source of protein, iron, magnesium, and phosphorus. They help to promote satiety, weight loss, and blood sugar regulation. Not only are they nutritious, but they’re also very satisfying (all thanks to the protein).
So whether you eat these roasted parmesan chickpeas as a snack, or sprinkle them on top of a soup or salad to add a bit of crunch, you’ll love how great they taste.
Roasted Chickpeas Ingredients
You only need a few simple ingredients to make this easy snack:
- Canned Chickpeas – Using canned chickpeas makes this process a breeze. They’re budget-friendly too!
- Cooking Oil – I drizzled olive oil overtop of my chickpeas. You can use any type of cooking oil you have at home.
- Salt and Pepper – These chickpeas are seasoned simply with salt and pepper.
- Pamesan Cheese – I highly recommend using freshly grated parmesan cheese versus the packaged stuff you’ll find in the food aisle. Fresh parmesan cheese is one of the easiest ways to create incredible flavor in a recipe.
How To Make Roasted Chickpeas
- Add the canned chickpeas to a strainer. Drain out all juices from the can, then rinse the chickpeas under cold water.
- Add the chickpeas to a clean dry dish towel, and pat them dry as much as possible. During this process, the chickpea shells might start to release. Remove as many shells as you can and discard them.
- Add chickpeas to a baking sheet lined with parchment paper and roast at 400°F for 20 minutes, flipping half way.
- Remove chickpeas from the oven and season with more salt and pepper. Sprinkle freshly grated parmesan cheese on top while they’re still hot.
What Can You Use Roasted Chickpeas For?
Once you make these roasted chickpeas you can use them for any recipe that needs a bit of crunch. Some common ways to use it are in:
- Pureed Soups – like my carrot tomato soup and roasted cauliflower soup
- Stir frys – You can toss a few on to the top of a cooked stir fry for added protein.
- Wraps and burritos – Add some to a wrap like my grilled zucchini hummus wrap
- In Salads – these make a lovely topping for salads like my sweet potato kale salad and use instead of croutons in my kale caesar salad.
- A Snack – You can munch on these on their own. Add these to kids lunches, or as a quick protein boost during the day.
More Recipes You Can Make With Chickpeas
I’m a big fan of using both chickpeas and chickpea flour in a variety of recipes. Here are a few favorites:
- Chickpea Flour Sprinkle Cookies – These cookies are great for kids’ birthday parties or school events as they avoid many common allergies.
- Chickpea Zucchini Stir Fry Wraps – An easy lunch or dinner idea that can put together in less than 30 minutes.
- Baked Chickpea Nuggets – They’ll fill you up and leave you feeling energized – all thanks to the protein from chickpeas.
- How To Make Cauliflower Pizza Crust – This recipe is gluten free and uses cauliflower and chickpea flour as the base. It’s my favorite cauliflower crust recipe!
- Cookie Dough Energy Bites – These are actually made with chickpeas as the base! My daughter loves these – they’re a high protein treat that you can eat mid-afternoon.
Roasted Chickpeas
Ingredients
- 1 can chickpeas - rinsed and drained
- 2 Tbsp cooking oil
- Salt and pepper - to taste
- 2 Tbsp grated parmesan cheese
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Pour the canned chickpeas into a strainer. Rinse and drain them.
- Pat the chickpeas dry with a cotton dish towel, removing as much moisture as possible. Discard any shells that come off chickpeas during the process.
- Add chickpeas to a baking sheet and toss with oil and sea salt and ground pepper. Bake for 20 minutes, flipping chickpeas at the 10-minute mark to allow for even cooking.
- Remove from oven and season with more sea salt and ground pepper, and grated parmesan cheese immediately while still hot. Serve while still warm or save for later in an airtight container in the fridge.
Recipe Notes:
- Note: Roasted chickpeas are best eaten right away. They don’t keep their crispiness without re-baking. However, I add leftover roasted chickpeas to my soup lunches all the time. They’re a great added protein source.
- Storage Tips: I prefer to store my roasted chickpeas in the fridge. You can add them to an airtight container for up to one week. Chickpeas can be eaten cold, reheated in the microwave, or added to the oven or air fryer to help them crisp up again.
Nutrition
The nutritional information provided is an estimate and is per serving.