0 In Apps + Snacks/ Food

parmesan rosemary roasted chickpeas

parmesan rosemary roasted chickpeas

So it turns out my love affair with hummus goes right back to the main ingredient. These parmesan rosemary roasted chickpeas are the newest snack obsession in our house. They give a great crunch factor with savory goodness. In general, chickpeas really take on the taste of whatever’s added to them. Using fresh herbs and sharp cheese packs a punch in each bite, for sure. Serve alongside a charcuterie display or just alone for an afternoon pick-me-up. Trust me folks, the snack attack is strong with these ones: I made a half batch for my sister and they were downed in record time.

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INGREDIENTS

2 cans of chickpeas, drained, rinsed and dried
2 tablespoons of chopped rosemary
2 teaspoons of garlic
1/2 cup grated parmesan cheese
1 tablespoon + 1 teaspoon olive oil
salt and pepper to taste

DIRECTIONS

1. Preheat your oven to 400°. Drain and thoroughly rinse your chickpeas and set them on a few layers of paper towels to dry for a few minutes (you can also press down on top of them with a paper towel to speed up the process).

2. Put chickpeas into large mixing bowl.

3. Chop 2 tablespoons of rosemary and and toss the rosemary, chickpeas, olive oil, garlic, parmesan, and salt and pepper together in the mixing bowl until evenly coated.

4. Pour the mixture onto a baking sheet and spread it out into one single layer.

5. Roast the chickpeas for 40-45 minutes and use a spatula once or twice to stir the chickpeas around. Once the chickpeas are done, sprinkle a bit more salt on them and let them cool a bit before eating.

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