Brandy Frank »

Masthead header

Roasted Chickpeas with Parmesan

Yay!  A kitchen post… (finally!) 

I’ve had a crush on roasted chickpeas for a while now…  I like to text my sister when I make them.  She’s always being taunted on her phone with pictures of tasty chickpeas and has been harassing me for the recipe.  I’ll admit that I made these 4 times and just hated them.  You’d think I’d give up… but I really wanted to love roasted chickpeas!  Finally I came up with a recipe I loved.  So here’s my spin on this tasty, easy snack.  Add it to couscous and you’ve got a meal too!


Here’s what you need:

  • 1 can chickpeas (aka garbanzo beans)
  • olive oil
  • kosher salt
  • pepper or other seasonings (optional)
  • really good Parmesan cheese
  • parchment paper

Pre-heat oven to 400°  and line a baking sheet with parchment paper.  Drain the chickpeas well – no need to rinse or pat dry.


When I made these, I added pepper (then remembered I like them without.)  You can add pepper or any other seasonings you would like!  I keep it simple with olive oil and kosher salt.  Bake the chickpeas @ 400° for 15 min.  The chickpeas will get nice and golden, but they will not be crispy like a corn nut.  I actually like them with a bit of crunch and a chewy center.  If you like them crispier you can cook them longer but they have a tendency to burn so keep an eye on them.

I just use a potato peeler to cut off slivers of Parmesan.  It’s important to use parchment paper so the melted Parmesan cheese will pull right off.  Be careful not to leave the cheese in too long, if it starts to turn the color of the roasted chickpeas it’s starting to burn.

Well there you go!  These savory treats are best served warm, immediately.  I can easily eat a whole can myself.  Sometimes I split the can and cook just half (same directions) and save the other in the fridge to cook the next day.  I especially do that if I’m going to eat them as a meal with couscous.  Either way, they sure are tasty… enjoy!