Garlic and Herb Parmesan Roasted Chickpeas

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 cup or 240g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Garlic

  Raw

  1 tsp or 3g

• Oregano

  Spices, dried

  3 tsp, ground or 5g

• Parmesan cheese

  Grated

  2 tbsp or 10g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 400 degrees F and line a baking tray with baking parchment.
2. Drain the water from the chickpeas and place them between several layers of kitchen paper. Leave for 15 minutes, allowing as much moisture as possible to transfer onto the paper.
3. Mix the oil, garlic, and oregano together in a bowl. Add the Parmesan and then season with salt and pepper to taste. Add the chickpeas and stir until well combined.
4. Spread the chickpeas onto the baking tray and roast for 30-40 minutes, turning 3 or 4 times.
5. Allow the chickpeas to fully cool before removing from the tray. This will help to keep them crunchy and stop them going chewy. Store in an air-tight jar for 2-3 days.

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