Ingredients

The following ingredients have 4 Servings
  • 2 cans chickpeas, drained and rinsed ((each can 15½ ounces/439 grams))
  • 1 tablespoon olive oil
  • ½ cup grated Parmesan cheese
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder

Instruction

  • Preheat the oven to 400°F (200°C). Drain the chickpeas well and put them in a large bowl. Stir in the oil, and set the bowl aside. 
  • In a small bowl, mix together the Parmesan cheese, rosemary, sage, thyme, and garlic powder. (Feel free to add salt as well if you’re using no salt added chickpeas.) Sprinkle this mixture over the chickpeas, and stir to combine.
  • Line a large, dark cookie sheet with parchment paper. Spread the chickpea mixture on the parchment in a single layer. 
  • Bake the chickpeas for 45-55 minutes at 400°F (200°C) on a rack 1/3 down from the top of the oven. Stir and flip the chickpeas every 20 minutes, moving the chickpeas on the edges of the tray to the middle (and vice versa).
  • After the chickpeas are crispy enough for you, let them cool for a few minutes before serving.