Crispy Parmesan Chickpeas
Jan 2, 2012
Con Poulos/Woman's Day
These savory and salty chickpeas, which are coated in Parmesan and garlic powder, pack a delicious crunch—with protein and fiber to boot!
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Prep Time: 0 hours 10
1/2 c. grated Parmesan
1 tbsp. olive oil
1/2 tsp. garlic powder
1/2 tsp. kosher salt
1/4 tsp. Freshly ground black pepper
Pinch cayenne pepper (optional)
- Rinse the chickpeas under water, spread them out on paper towels and let dry for 15 minutes. Pat the chickpeas dry with additional towels; discard any loose skins.
- Meanwhile, heat oven to 400°F. In a large bowl, whisk together Parmesan, oil, garlic powder, salt, pepper and cayenne, if using. Add the chickpeas and toss to coat.
- Spread the chickpeas on a rimmed baking sheet and roast, tossing twice, until dried and very crisp, 50 to 60 minutes. Let cool completely on the baking sheet.
- Soak an empty chickpea can in warm water to remove the label. When dry, fill it with the roasted chickpeas. Cut out a square piece of wax paper, place over the opening and secure with a white ribbon.
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Date: 03.12.2018, 10:53 / Views: 91191