Parmesan and Garlic Roasted Chickpeas

My daughter and I love chickpeas.  We could eat them straight out of the can.  So when I discovered that you could roast them into crispy, crunchy goodness, I knew I had to try it.  Roasting gives chickpeas a totally different flavor, very nutlike in nature.  This is an amazing snack that has so many flavor possibilities.  I think I’ll be trying honey cinnamon next.

Ingredients

2 cans (14 – 15 oz.) chickpeas (garbanzo beans)

2 T olive oil, separated

⅓ cup parmesan cheese

¾ t garlic powder

½ t salt

¼ t pepper

Additional salt, for after roasting

Directions

Preheat oven to 375º.  Rinse and drain chickpeas.  Place chickpeas on paper towels and roll around to remove most of the water.

Place chickpeas in a single layer on rimmed baking sheet.  Drizzle 1 tablespoon olive oil over chickpeas and shake pan to coat chickpeas.  Roast for 20 minutes.  While chickpeas are roasting, mix together parmesan cheese, garlic powder, salt, and pepper in a small bowl; set aside.  Take pan out of oven, drizzle with remaining tablespoon of olive oil, and sprinkle with parmesan mixture.  Use a spatula to stir to coat chickpeas with cheese mixture.

Place back in oven and roast an additional 20 – 30 minutes, stirring every 10 minutes until chickpeas are crunchy without soft centers.  Remove from oven and sprinkle with additional salt to taste.  Let cool on pan.  These can be stored in a sealed container and will remain crunchy for several days.