6/4

Baked Rosemary Parmesan Chickpeas

Appetizers, Food, Healthy, Savory, Small Bites, Veggie Based
By Laura Gummerman

Baked Rosemary Parmesan Chickpeas (click through for recipe) I hated chickpeas as a child. Of course, I hadn’t actually tasted them, but I remember that my dad loved to put them on top of his salads and I just thought they looked too weird to actually taste good. It wasn’t until I was in my 20s that I dared to try them and realized that they not only tasted nothing like I thought they would, but they were actually delicious! Since then I’ve been eating them lots of ways (including on salads!), but this way of preparing them is my particular favorite at the moment:

Baked Rosemary Parmesan Chickpeas (click through for recipe) Baked Rosemary Parmesan Chickpeas
Adapted from Lemon and Anchovies Rosemary-Parmesan Roasted Chickpeas 

2 cans of chickpeas, drained, rinsed and dried
2 tablespoons of chopped rosemary
2 teaspoons of garlic
1/2 cup grated parmesan cheese
1 tablespoon + 1 teaspoon olive oil
salt and pepper to taste

Baked Rosemary Parmesan Chickpeas (click through for recipe) Preheat your oven to 400°. Drain and thoroughly rinse your chickpeas and set them on a few layers of paper towels to dry for a few minutes (you can also press down on top of them with a paper towel to speed up the process). 

Put chickpeas into large mixing bowl.

Baked Rosemary Parmesan Chickpeas (click through for recipe) Chop 2 tablespoons of rosemary and and toss the rosemary, chickpeas, olive oil, garlic, parmesan, and salt and pepper together in the mixing bowl until evenly coated.

Baked Rosemary Parmesan Chickpeas (click through for recipe) Pour the mixture onto a baking sheet and spread it out into one single layer. 

Baked Rosemary Parmesan Chickpeas (click through for recipe) Roast the chickpeas for 40-45 minutes and use a spatula once or twice to stir the chickpeas around. Once the chickpeas are done, sprinkle a bit more salt on them and let them cool a bit before eating.

Baked Rosemary Parmesan Chickpeas (click through for recipe) You’ll want to eat these the same day that you make them since they don’t keep well, but I think once you taste them, it won’t be a problem to finish them off that day. I added more rosemary to my version because I like it to really be a stand-out flavor in the snack, but you can adjust the ratios to your liking. What do you think? Are these worthy of a snack night feature in your house soon? xo. Laura

Credits // Author and Photography: Laura Gummerman. Photos edited with A Beautiful Mess actions.

Print

Baked Rosemary Parmesan Chickpeas

Ingredients

  • 2 cans of chickpeas drained, rinsed and dried
  • 2 tablespoons of chopped rosemary
  • 2 teaspoons of garlic
  • 1/2 cup grated parmesan cheese
  • 1 tablespoon + 1 teaspoon olive oil
  • salt and pepper to taste

Instructions

  1. Preheat your oven to 400°. Drain and thoroughly rinse your chickpeas and set them on a few layers of paper towels to dry for a few minutes (you can also press down on top of them with a paper towel to speed up the process).
  2. Put chickpeas into large mixing bowl.
  3. Chop 2 tablespoons of rosemary and and toss the rosemary, chickpeas, olive oil, garlic, parmesan, and salt and pepper together in the mixing bowl until evenly coated.
  4. Pour the mixture onto a baking sheet and spread it out into one single layer. Roast the chickpeas for 40-45 minutes and use a spatula once or twice to stir the chickpeas around. Once the chickpeas are done, sprinkle a bit more salt on them and let them cool a bit before eating.

44 Comments

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.