This is an easy and healthy snack! Super yummy, too.
What you need:
2 15 oz. cans of chickpeas
1 tablespoon of olive oil
1 tablespoon of minced garlic
1/2 teaspoon of sea salt
black pepper (freshly ground or regular)
1/2 cup of grated Parmesan cheese
**FYI: Just in case you didn’t know, chickpeas are the same as garbanzo beans.
What to do:
Drain and rinse the chickpeas, then let them dry on a few layers of paper towels. Spread them out so they dry faster…This will take about 30 minutes.
**FYI: I wasn’t patient enough to wait 30 minutes…I think I only let them dry for about 10 and rolled them around to try to get the moisture off. I was hungry! 🙂
While the chickpeas are drying, preheat your oven to 400 degrees.
In a bowl, mix the oil, garlic, salt, and pepper.
**FYI: This step also calls for adding the Parmesan cheese…I recommend NOT adding the cheese at this step. It will just burn in the oven. I made this mistake and had to deal with a burnt cheese smell in my kitchen. I suggest putting the cheese in for the last 5-7 minutes and letting it get crispy, but not burnt. Keep your eye on it! It may need more or less time to get crispy. You could also mix the cheese with a tiny bit of oil before you sprinkle it on the chickpeas.
Add the chickpeas to the bowl and mix everything together to make sure they’re completely coated.
Spread the coated chickpeas onto a baking sheet in a single layer. Bake for about 45 to 50 minutes, until they look browned and crispy.
**FYI: If you skipped adding the cheese, don’t forget to add the cheese! 🙂