Garlic and Herb Parmesan Roasted Chickpeas

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 cup or 240g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Garlic

  Raw

  1 tsp or 3g

• Oregano

  Spices, dried

  3 tsp, ground or 5g

• Parmesan cheese

  Grated

  2 tbsp or 10g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 400°F and line a baking tray with parchment paper.
2. Drain and dry the chickpeas thoroughly using kitchen paper, then let them air dry for 15 minutes.
3. In a bowl, mix olive oil, garlic, and oregano. Add Parmesan cheese, salt, and pepper, then stir in the chickpeas until well coated.
4. Spread the chickpeas on the baking tray and roast for 30-40 minutes, turning them 3 or 4 times during cooking.
5. Allow the chickpeas to cool completely on the tray to maintain their crunchiness before storing in an airtight jar for up to 3 days.