crispy chickpeas with parmesan

These crispy chickpeas with parmesan are insane! So much flavor in such a little bite!

I keep these suckers on the counter and munch on them when I want a snack! Why not, chickpeas (garbanzo beans) are fantastic for you! And these are little flavor bombs!

why crispy chickpeas

1. They are perfect as a snack or on top of soups, salads, bowls – anytime you need a little crunch.
2. They’re packed with nutrients including protein and fiber.
3. They are very easy to make!

how to make crispy chickpeas

First, rinse and pat dry the chickpeas. It’s important to really dry them for the ultimate crunch. Also, as you pat with a paper towel, the shells will begin to come off. Take as many of these off as possible (you don’t have to spend a ton of time doing this) but they are crunchier without the shells.

Mix together the Parmesan and herbs. I’ve made these without the Parmesan and they’ve been just as good so it’s fine to skip it!

Add the lemon zest of 1 lemon.

And now the olive oil.

how to roast crispy chickpeas

To roast crispy chickpeas and get the best crunch, dry the chickpeas on a sheet tray and cook (plain) for 15 minutes at 400 degrees.

After 15 minutes, take them out of the oven, throw them in a bowl (be careful, they’ll be hot) and add the spice combination. Make sure all chickpeas are covered and then put them back on the sheet tray.

Cook for another 15 minutes. When 15 minutes is over, turn off the oven and let the chickpeas sit in the oven as they cool. This will crisp them up perfectly!

This is the end result: perfectly crisp, flavor-filled goodness.

Put on top of EVERYTHING: salads, soups, bowls. Or, eat by themselves as a great snack!

For other great snacks to keep around the house, check out our quinoa granola with oats.