Parmesan Roasted Chickpeas
So easy, so tasty and super super simple. Honestly in this weather I find myself always snacking on stuff I know isn’t great for me so I am starting to make a big batch of these chickpeas a couple of times a week to snack on. SO easy!
They are also the perfect snack to use up canned chickpeas that we all know we have somewhere back in the cupboard.
Recipe
Parmesan Roasted Chickpeas
2 cans of chickpeas (drained and dried)
50g grated vegetarian Parmesan
1tsp garlic powder
1tsp of salt and ground pepper
3 tbsp olive oil
Directions
Turn your oven to 180c to preheat and line a baking tray with tin foil.
Drain your chickpeas and place on to a tea towel and pat dry (it will never be 100% dry) pick off any skin and discard and then pop into a bowl and cover with the olive oil, garlic powder, Parmesan and seasoning and spread over the foil.
Bake for 12 minutes then turn them over so they bake equally and then bake for a further 12 minutes.
Enjoy warm with an extra sprinkling of Parmesan or snack on them throughout the week
