Low Sodium Garlic Parmesan Roasted Chickpeas

Total time50 min

Prep time10 min

Cook time40 min

Low Sodium Garlic Parmesan Roasted Chickpeas

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Ingredients

4 servings

2 cans (15 oz each) chickpeas, drained and rinsed
Wholesome Pantry Organic Chickpeas, 16 oz Sprouts Farmers Market No Salt Added** Garbanzo Beans 15.5 OZ 365 by Whole Foods Market Organic Unsalted Garbanzo Beans, 13.4 oz Organic Garbanzo Beans, 15 oz Organic Low Sodium Garbanzo Beans, 15 oz
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2 tbsp extra virgin olive oil
3 cloves garlic, minced
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp red pepper flakes (optional)
⅓ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

For serving

1 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Spread the drained chickpeas in a single layer on a clean kitchen towel or several layers of paper towels and pat them thoroughly dry, rubbing gently to loosen any skins that come free. Discard the loose skins. Let the chickpeas air-dry for 5 minutes — the drier they are, the crispier they will roast.
2
Transfer the dried chickpeas to a rimmed baking sheet and spread in a single layer. Roast for 25 minutes, shaking the pan once halfway through, until the chickpeas are lightly golden and beginning to feel firm when pressed.

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