Emulsifier Free Garlic Parmesan Roasted Chickpeas
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- ⅓ cup finely grated parmesan cheese
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!