Parmesan Roasted Chickpeas

Football season is right around the corner (Thank you, Jesus). FSU kicks off in a mere 9 days & I’m so ready to cheer on my Noles. I’m also ready for some awesome football food. Nothing like great snacks to go along with great beer, pigskin & a FSU win. I’ve been told that my school spirit is “undying”. Why yes, that is very true. Garnet & gold for life, yo.

One of my favorite things to snack on during a tense football game is parmesan roasted chickpeas – simple, savory & not completely nutritionally devoid. Plus, they’re super easy to make… especially in a pinch.

Parmesan Roasted Chickpeas


  • 1 can chickpeas/garbanzo beans
  • 2 tbsp. extra virgin olive oil
  • 1/2 tsp. kosher salt
  • 1/2 tsp. oregano
  • 1/2 tsp. garlic powder
  • 1/2 tsp. crushed red pepper
  • 1 tbsp. grated parmesan cheese

Preheat oven to 400 & line a baking sheet with aluminum foil (easier clean up!). In a large bowl, mix together chickpeas, olive oil, salt, oregano, garlic powder & crushed red pepper. Spread evenly onto baking sheet & bake for 20 minutes. Rotate/mix/stir & continue to bake until evenly roasted & crispy. Once out of the oven, toss the chickpeas in parmesan & serve.

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Devon Stiles


  1. These look… SO good. I can’t wait to make them – glad you shared this! (Photography looks awesome, too!)

  2. I’ve seen so many recipes for roasted chickpeas and have wanted to try it but didn’t get to it yet. They look awesome!
    Do they get crunchy all the way through or just crispy on the outside?
    Also, do they hold up well over time? Like, would they be good to make the night before? 🙂

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