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Crispy Parmesan Chickpeas

Photo: Jennifer Causey; Styling: Mindi Shapiro Levine 

Yield

Serves 6 (serving size: 1/4 cup)

Dry your chickpeas as thoroughly as possible before cooking to ensure a satisfyingly crisp result. If you're planning to pack these flavor-coated, fiber-filled poppers as a to-go snack, be sure to allow them to cool completely on a flat surface first.  

Ingredients

  • 1 (15-oz.) can unsalted chickpeas
  • 2 tablespoons olive oil
  • 1/2 ounce finely grated Parmesan cheese (about 2 Tbsp.)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon grated lemon rind
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 122
  • fat 5.7 g
  • satfat 1 g
  • monofat 3.5 g
  • polyfat 0.5 g
  • protein 5 g
  • carbohydrate 13 g
  • fiber 3 g
  • cholesterol 2 mg
  • iron 1 mg
  • sodium 213 mg
  • calcium 68 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Drain and rinse chickpeas; pat dry with a paper towel. Heat oil in a large nonstick skillet over medium-high heat. Add chickpeas to pan; cook 17 minutes or until golden brown and crispy all over, stirring occasionally.

  2. Transfer chickpeas to a bowl. Add cheese, garlic powder, lemon rind, oregano, salt, and pepper; toss gently. Serve immediately, or cool chickpea mixture in a single layer on a parchment paper-lined baking sheet before storing in an airtight container.