Crispy Parmesan Chickpeas

7 Ratings
6 Reviews

Dry your chickpeas as thoroughly as possible before cooking to ensure a satisfyingly crisp result. If you're planning to pack these flavor-coated, fiber-filled poppers as a to-go snack, be sure to allow them to cool completely on a flat surface first.

By Darcy Lenz and Darcy Lenz

Recipe by Cooking Light August 2016

Gallery

Credit: Jennifer Causey; Styling: Mindi Shapiro Levine

Recipe Summary

Yield:

Serves 6 (serving size: 1/4 cup)

Nutrition Info

Ingredients

1 (15-oz.) can unsalted chickpeas
2 tablespoons olive oil
½ ounce finely grated Parmesan cheese (about 2 Tbsp.)
½ teaspoon garlic powder
½ teaspoon grated lemon rind
½ teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Directions

Step 1
Drain and rinse chickpeas; pat dry with a paper towel. Heat oil in a large nonstick skillet over medium-high heat. Add chickpeas to pan; cook 17 minutes or until golden brown and crispy all over, stirring occasionally.

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Step 2
Transfer chickpeas to a bowl. Add cheese, garlic powder, lemon rind, oregano, 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.

Nutrition Facts

Per Serving:

122 calories; fat 5.7g; saturated fat 1g; mono fat 3.5g; poly fat 0.5g; protein 5g; carbohydrates 13g; fiber 3g; cholesterol 2mg; iron 1mg; sodium 213mg; calcium 68mg; sugars 1g.

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711george

07/06/2022

These are addicting. I had some left over and they are definitely not as good on the second day.

MyRecipes Member

07/21/2021

This is great in the air fryer. Just spray the peas with oil or toss them with 1T (or less) oil then add the seasonings, toss and cook on 390 for 12-15 minutes shaking the pan a couple of times. Super crunchy!

MyRecipes Member

04/13/2021

Made as per recipe, they were tasty but not crisp, agree spices should be ramped up. Cooks need to know this is a messy process, they spit oil as they get hot, oil mess on floor and stove top, maybe suggest a deeper pot or cover.

AnnMarie

11/19/2016

I made these because I had all the ingredients on hand. I am not a vegetarian or heath nut. These could be addicting. If you play around with the spice mixture to get what you craving it will be a hit I am sure. Mine could have been crispier but I was impatient and wanted to try them NOW. I used the spices that are in recipe except the lemon I did not have. I think I will try spicier next time, and there will be a next time and I will probably double the recipe. Oh and use a non stick fry pan, they slide around great in it.

corgigurl

08/25/2016

The flavor of these is fabulous!!

carolfitz

08/11/2016

First time trying to get crispy chickpeas and they didn't turn out as good as we'd hoped. The seasoning mix was great and the beans made a nice addition to our tapas table . . . but though we cooked them for much longer than stated they never got really crispy. Maybe when the weather cools down will try again using Giada de Laurentis' method, 350° oven for 50-60min.

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