Rosemary-Parmesan Roasted Chickpeas
Prep time: 
Cook time: 
Total time: 
Serves: 4
Herb-y and cheesy, these roasted chickpeas are very hard to resist.
  • 2 cups dried garbanzo beans, soaked for a few hours then drained until dry (or 2 cans canned dried garbanzo beans, rinsed, drained and dried thoroughly)
  • 2 - 3 teaspoons fresh rosemary, chopped
  • ½ cup grated Parmesan cheese
  • 1 clove crushed garlic
  • 1 Tablespoon + 1 teaspoon olive oil
  • Salt, to taste
  1. Preheat your oven to 400°F.
  2. Toss all the ingredients together in a large bowl then transfer the mixture to a baking sheet. Try to use a baking sheet large enough for the garbanzo beans to sit in a single layer.
  3. Roast for 40-45 minutes, tossing the mixture once or twice. Take the roasted chickpeas out of the oven, sprinkle kosher salt on them and toss in the baking tray. Let them cool for at least a few minutes in the baking tray before transferring to a bowl. This will give them time to get crisp. Enjoy the same day you prepare them.
Recipe by Lemons + Anchovies at