This afternoon Gracen and I whipped up a quick and delicious snack that I pinned a few days ago – roasted garlic parmesan chickpeas. We eat beans all the time and Grae really loves crunchy snacks (nuts, seeds, crackers, crostini, biscotti), so I figured this recipe would be a hit. And it was! Here’s what we did:
Get started while your little one naps by draining and rinsing a couple of cans of chickpeas.
Then lay them out on a towel to dry.
When your munchkin wakes up and has had her quiet time, ask her if she wants to bake and watch her run to the kitchen to retrieve her apron (happens every time). Then get her to transfer all of the chickpeas from the towel into a large bowl.
Get started by adding a splash of your favourite oil.
Then shake in a little bit of sea salt and freshly ground pepper.
Sprinkle in some basil and oregano too.
Then add a few cloves of minced garlic.
Lastly, add a generous amount of freshly grated parmesan cheese.
Give everything a really good stir.
All of the herbs and seasonings should be evenly distributed.
Dump the contents of the bowl out onto a parchment-lined baking sheet and spread the chickpeas out into a single layer.
Sneak a few just to make sure they taste good.
Then pop them in the oven and try to wait patiently while they crisp up for the better part of an hour.
When they’re crispy and slightly browned, take them out of the oven to cool.
Then give your highly impatient toddler a little bowl…
And watch her devour them.
If you want to give these a try, the original recipe can be found here, and this is our slightly modified version:
Roasted Garlic Parmesan Chickpeas
- 2 cans of no salt added chickpeas, drained and rinsed
- 1/2 of a cup of freshly grated parmesan cheese
- 3 cloves of garlic, finely chopped
- 1 TBSP of avocado oil
- 1 1/2 tsp of basil
- 1 1/2 tsp of oregano
- 1/2 tsp of freshly ground pepper
- 1/4 tsp of sea salt
Preheat oven to 400 degrees. Drain the chickpeas and rinse them well. Lay them on a towel to dry for 30 minutes to an hour.
Put all ingredients into a large bowl and mix well. Spread mixture onto a parchment-lined baking sheet and bake for 45 minutes to 1 hour until crispy and slightly browned. Let cool and enjoy!
Jen, these look awesome! I’ve been meaning to whip up some roasted chickpeas, and this is just the reminder and inspiration I needed! I see that Gracen is as sweet and as helpful as always. I haven’t been to your blog for a couple of weeks, so I am going to do some catch up reading now. Hope all is well.
Good evening! I’ve been following your Instagram for a while and finally decided to try out your recipe! I live in Japan with my boyfriend and needed a protein rich snack for him as he’s recently become pescetarian. We are going to a beer fest this weekend and after living here for many years, I know there will be nothing he can safely eat, and no one should drink on an empty stomach, right? Most of Japan is devoid of ovens, so I’ve had to figure out the pan-frying method a bit, but I hope these and a few other flavorful versions I’ve found will be enough to keep him satisfied, if they can even last that long! Fresh off the skillet and we both burnt our tongues, but the seriousness was worth it! Anyway, thank you for sharing all your cool ideas!
Yum!