Garlic, Rosemary and Parmesan Roasted Chickpeas

Garlic, Rosemary and Parmesan Roasted Chickpeas 

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  • 10 minutes

  • 50 minutes

  • 4 portions

Garlic, Rosemary and Parmesan Roasted Chickpeas

A healthy snack rich in fibre and protein that is so delicious… you will have a hard time not going back for more! Enjoy it as is or add to salads, soups, pasta… 


Servings: 1 1/2 cup

  • 1 540 ml can chickpeas, rinsed and well-drained
  • 15 ml (1 tbsp.) olive oil
  • 10 ml (2 tsp.) fresh rosemary, finely chopped
  • 1 large garlic clove, finely minced
  • 75 ml (1/3 cup) Biobio Parmigiano Reggiano, freshly grated
  • 2.5 ml (1/2 tsp.) sea salt
  • Ground pepper to taste

With the rack in the middle position, preheat the oven to 375 °F.

Pat dry the chickpeas with paper towels. Place on a baking sheet and drizzle with olive oil. Mix thoroughly and spread the chickpeas evenly on the baking sheet.

Put in the oven and bake for 30 minutes, mixing a few times during cooking.

In the meantime, mix all the other ingredients in a bowl. Spread the mixture on the chickpeas and mix thoroughly. Put back in the oven for 20 minutes or until chickpeas are golden and crispy. Mix a few times during cooking.

Towards the end of the cooking time, check the chickpeas to prevent them from burning.

Cool completely before serving.

Credit © Cindy Wong

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