I’ve made this recipe several times, tweeking the seasonings to reflect my mood, but this version is my all-time favorite. These Crispy Crunchy Cheesy Chickpeas make a healthy snacking option but they are also terrific atop a hearty rustic soup, whole wheat pasta dish, or an autumn salad.
For the best crispy results, be sure to really make sure the garbanzo beans are dry before adding to pan. To assure the little beanos maintain their crispiness, be sure to cool completely before storing away any leftovers (but realistically, there won’t be any left!)
Crispy Crunchy Cheesy Chickpeas (recipe slightly adapted from Cooking Light Magazine, Aug 2016 issue)
1 can chick peas (garbanzo beans)
2 Tsp olive oil
2 Tbsp Parmesan cheese or Pecorino
1 tsp. Garlic salt
1 tsp. Fresh lemon zest, grated
1 tsp. Oregano
Salt and pepper to taste
1 can chick peas (garbanzo beans)
2 Tsp olive oil
2 Tbsp Parmesan cheese or Pecorino
1 tsp. Garlic salt
1 tsp. Fresh lemon zest, grated
1 tsp. Oregano
Salt and pepper to taste
- Rinse then drain garbanzo beans. Pat dry very well using a paper towel.
- Heat oil in skillet pan. Add garbanzo beans. Cook for about 15 minutes until golden brown and crispy.
- Sprinkle with garlic salt, lemon zest, Parmesan, oregano; toss well; add salt and pepper to taste.
- Cool in a single layer on parchment paper. Then eat or store for later.
