If you are looking for a healthier snack choice, these chickpeas will satisfy your cravings for salty snacks such as chips and pretzels. As a bonus, they supply 5 grams of protein per serving. The protein makes sure that these chickpeas stick with you so you aren't hungry for longer. They are more filling than a serving of potato chips. This recipe comes from Cooking Light magazine. I love the flavor of these crispy chickpeas. The fresh parmesan and oregano are a delicious combination!
Make sure you dry the chickpeas with paper towels. The drier the chickpeas the crispier the dish is. You can even let them sit overnight for optimal results.
Total time is 30 minutes.
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1 (15 ounce) can unsalted chickpeas
2 tablespoons olive oil
1/2 ounce finely grated Parmesan cheese (about 2 tablespoons)
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
Drain and rinse chickpeas; pat dry with a paper towel. Heat the oil in a large nonstick skillet over medium-high heat. Add the chickpeas to the pan; cook 17 minutes or until golden brown and crispy all over, stirring occasionally.
Transfer chickpeas to a bowl. Add the 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. Serves 6.
(edited by Anna Weicht)
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