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Roasted Parmesan-Pepper Chickpeas

Scott Phillips

A great snack on their own, these savory, crisp chickpeas can also can add crunch to a salad or soup. They don’t stay as crisp once cooled, so they’re best eaten warm.


  • 1 15-oz. can chickpeas
  • 2 Tbs. olive oil
  • Kosher or sea salt
  • 2 Tbs. finely grated Parmigiano-Reggiano
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. granulated garlic

Nutritional Information

  • Nutritional Sample Size per 2 Tbs.
  • Calories (kcal) : 45
  • Fat Calories (kcal): 15
  • Fat (g): 2
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 0
  • Sodium (mg): 70
  • Carbohydrates (g): 6
  • Fiber (g): 2
  • Sugar (g): 1
  • Protein (g): 2


  • Position a rack in the center of the oven and heat the oven to 425°F. Drain and rinse the chickpeas, transfer them to a paper-towel-lined baking sheet, and let them air-dry for at least 30 minutes. Transfer to a medium bowl, toss with the oil, and season lightly with salt. Spread on a rimmed baking sheet and roast, stirring every 10 minutes minutes or so, until slightly darker and crisp on the outside, 20 to 30 minutes. Toss with the Parmigiano, pepper, granulated garlic, and another 1/2 tsp. salt.


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