Garlic Parmesan Roasted Chickpeas

Chickpeas? Garbanzo Beans? What's the difference? There is no difference. They are the same versatile, fiber-licious, tasty legume! These things have so many wonderful uses (hummus, anyone!?), but today, we're making them into a fun, crunchy, tasty treat!

Roasted chickpeas are a great snack for anyone, any time! They travel well, you can make them in bulk, kids love 'em and they make a great crunchy salad topper! There are so many different flavor possibilities too (more to come on the blog in the future)! The savory option below is reminiscent of some garlic-y, cheese-y crunchy thing we all tend to devour or crave mid afternoon. Well, fear not! They may seem deliciously indulgent, but they're full of nutrition! Chickpeas are loaded with smart carbs, fiber, protein & folate!

Now don't go wild - try to stick to a handful (or whatever portion size is appropriate for you). As with all snacks, check in and see if you're really physically hungry before you start munching! 

Garlic Parmesan Roasted Chickpeas

Makes: 2 1/2 cups (5 servings)

Prep time: 10 minutes
Total time: 50 minutes 


  • 2 15-oz cans chickpeas (garbanzo beans), drained, rinsed & dried, or 3 ½ cups cooked dried chickpeas
  • 1 tbsp avocado or melted coconut oil
  • 1 Tbsp minced garlic
  • 1/2 tsp sea salt
  • Fresh ground black pepper, to taste
  • 1/2 cup grated Parmesan cheese


  1. Spread chickpeas on several layers of paper towel or dish towels. Pat dry & let air dry for 30 minutes. (This step is key if you want your chickpeas to be crunchy, not soft)
  2. Preheat oven to 400°F. In a medium bowl, combine oil, garlic, salt and pepper. Add cheese & stir until crumbly & oil is absorbed. Add chickpeas & toss to coat.
  3. Spread on a baking sheet & bake for 40-50 minutes, until golden and crispy. Turn pan and toss beans about 1/2 way through baking time. 
  4. Let cool, then enjoy on their own or on top of your favorite salad! 

A word to the wise - test these beans out after about 40 minutes and remove when they are satisfactorily crunchy. If left to roast just 10 minutes too long, they can turn out something like these cinnamon chocolate coated chickpea snacks (see below) I was testing out for your dining pleasure. I'll be trying them again and posting a delectable, non-charred version for you in the near future. :D