These Herb Parmesan Roasted Chickpeas are a healthy way to satisfy those snack cravings!
- 2 cans (Size 15 oz) Garbanzo Beans Or Chickpeas
- 1 tbsp Olive oil
- 1 teaspoon Chopped fresh rosemary
- 1 teaspoon Chopped fresh thyme
- ½ teaspoon Chopped fresh oregano
- ¼ teaspoons Salt
- ¼ cups Grated parmesan
Heat the oven to 425ºF. Line a large baking dish with parchment paper or lightly grease with nonstick cooking spray. Put aside.
Using a colander, drain and rinse the chickpeas. Spread them out on a counter or flat surface covered with paper towel and pat them dry. I like to blot them a few times and let them dry on the counter for 10-15 minutes. The drier your chickpeas, the crispier they will become when cooked. I also like to remove some of the skin as they will start to peel off when dried. But if you prefer to leave the skins on, they’re just as good!
Once the chickpeas are dried to your liking, spread them over the prepared pan. Drizzle with olive oil and sprinkle with rosemary, thyme, oregano and salt. Toss to coat and spread into an even layer.
Bake for 50 to 55 minutes or until the chickpeas are crispy and lightly browned. Remove from oven and sprinkle with Parmesan. Enjoy!