Roasted Garlic Parmesan Chickpeas

This afternoon Gracen and I whipped up a quick and delicious snack that I pinned a few days ago – roasted garlic parmesan chickpeas.  We eat beans all the time and Grae really loves crunchy snacks (nuts, seeds, crackers, crostini, biscotti), so I figured this recipe would be a hit.  And it was!  Here’s what we did:

IMG 7615Get started while your little one naps by draining and rinsing a couple of cans of chickpeas.

IMG 7617Then lay them out on a towel to dry.

IMG 7618When your munchkin wakes up and has had her quiet time, ask her if she wants to bake and watch her run to the kitchen to retrieve her apron (happens every time).  Then get her to transfer all of the chickpeas from the towel into a large bowl.

IMG 7624Get started by adding a splash of grape seed oil.

IMG 7625Then shake in a little bit of sea salt and freshly ground pepper.

IMG 7627Sprinkle in some basil and oregano too.

IMG 7630Then add a few cloves of minced garlic.

IMG 7632Lastly, add a generous amount of freshly grated parmesan cheese.

IMG 7636Give everything a really good stir.

IMG 7643All of the herbs and seasonings should be evenly distributed.

IMG 7646Dump the contents of the bowl out onto a parchment-lined baking sheet and spread the chickpeas out into a single layer.

IMG 7650Sneak a few just to make sure they taste good.

IMG 7651Then pop them in the oven and try to wait patiently while they crisp up for the better part of an hour.

IMG 7659When they’re crispy and slightly browned, take them out of the oven to cool.

IMG 7674Then give your highly impatient toddler a little bowl…

IMG 7678And watch her devour them.

If you want to give these a try, the original recipe can be found here, and this is our slightly modified version:

Roasted Garlic Parmesan Chickpeas

  • 2 cans of no salt added chickpeas, drained and rinsed
  • 1/2 of a cup of freshly grated parmesan cheese
  • 3 cloves of garlic, finely chopped
  • 1 TBSP of grape seed oil
  • 1 1/2 tsp of basil
  • 1 1/2 tsp of oregano
  • 1/2 tsp of freshly ground pepper
  • 1/4 tsp of sea salt

Preheat oven to 400 degrees. Drain the chickpeas and rinse them well.  Lay them on a towel to dry for 30 minutes to an hour.

Put all ingredients into a large bowl and mix well.  Spread mixture onto a parchment-lined baking sheet and bake for 45 minutes to 1 hour until crispy and slightly browned.  Let cool and enjoy!

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One thought on “Roasted Garlic Parmesan Chickpeas

  1. Allison says:

    Jen, these look awesome! I’ve been meaning to whip up some roasted chickpeas, and this is just the reminder and inspiration I needed! I see that Gracen is as sweet and as helpful as always. I haven’t been to your blog for a couple of weeks, so I am going to do some catch up reading now. Hope all is well.

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