Crispy Parmesan Chickpeas
Method
Dry the chickpeas: Preheat the oven to 210°C. Pat the chickpeas very dry with a clean kitchen towel. Removing as much moisture as possible is important for achieving a crispy texture.
Season: Place the chickpeas on a baking tray and toss with olive oil, smoked paprika, cumin, oregano, garlic powder, chilli flakes, salt and black pepper.
Roast: Spread them into a single layer and roast for 18–20 minutes, shaking the tray halfway through.
Add Parmesan: Remove from the oven and immediately toss the hot chickpeas with the Parmesan and lemon zest. Return to the oven for another 4–5 minutes until the cheese is golden and crisp.
Finish: Allow to cool for a few minutes, then sprinkle with fresh parsley. Serve as a crunchy snack, salad topping or small appetizer.
Vegan option: Replace Parmesan with 20 g nutritional yeast mixed with 15 g finely ground almonds. Add ½ tsp extra smoked paprika for a deeper savoury flavour. These are not ordinary roasted chickpeas. A combination of smoked paprika, cumin, oregano and Parmesan creates an intensely savoury, crunchy coating that makes them dangerously snackable. They are also excellent sprinkled over salads, soups or grain bowls for an instant protein-and-fibre boost.
Nutrition Facts
Per serving
