Roasting chickpeas is one of my favorite ways to eat them. The most important thing about this recipe is making sure you rinse and fully dry the chickpeas or they won’t get crispy. Also, I would make more then suggested in this recipe because they don’t last long.
Here is what you need:
1 15 oz can unsalted chickpeas
2 tablespoons olive oil
2 tablespoons finely grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon grated lemon rind
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Drain and rinse chickpeas; pat dry with a paper towel.
Heat oil in nonstick skillet over medium high heat. Add chickpeas to pan; cook 17 minutes or until golden brown and crispy all over, stirring occasionally.
Transfer chickpeas to a bowl. Add cheese, garlic powder, lemon rind, oregano and salt and pepper; toss gently.
Serve immediately, or cool chickpea mixture in a single layer on a parchment paper-lined baking sheet before storing in an airtight container.