Roasted Chickpeas With Parmesan Cheese
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Ingredients
- 2 tablespoons olive oil
- 2 (15-ounce) cans chickpeas, drained, rinsed
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh rosemary
- 3 tablespoons freshly grated Parmesan cheese
Instructions
- 1
Preheat oven to 400 F and line a large rimmed baking sheet with aluminum foil.
- 2
Lightly pat chickpeas dry with a paper towel (or you can also use a salad spinner for this, if you have one), and place in a large bowl.
- 3
Drizzle chickpeas with olive oil and sprinkle with salt and pepper. Toss very gently in order to coat chickpeas with oil and salt as evenly as possible.
- 4
Arrange chickpeas in a single layer on foil-lined baking sheet and bake for 15 minutes.
15 min - 5
After 15 minutes, remove pan from oven, and shake lightly to stir chickpeas, then bake for another 15 minutes.
15 min - 6
Remove pan from oven again and sprinkle the chickpeas evenly with rosemary, then bake for an additional 8 to 10 more minutes, until chickpeas are crunchy.
8 min - 7
Finally, remove chickpeas from oven, and while they're still hot, sprinkle Parmesan cheese over chickpeas evenly, and gently toss to combine and coat.
Nutrition
Per serving (based on 6 servings)
