Being all fat and preggo {4 days to go!}, all I want to do is eat. Seriously. After spending almost an hour cooking the most delicious breakfast, I’ll sit down and start to eat it and I’ll already begin thinking about what I want to eat for lunch. Then later, again, the same thing happens at lunch time. All I think is, “Mmmm, lunch. So what should we make for dinner?” And in between meals, I find my mind wandering to what could be hiding in our cabinets that is deliciously snack worthy. If I didn’t know for sure that there was only one baby girl in my belly, I would be so scared there was three!
So I wanted something relatively healthy on hand for snacking in between my highly anticipated meals and decided to try out these roasted chickpeas. I’ve never had them this way before and they were fantastic! I cut the recipe out of my April issue of Clean Eating Magazine and I’m so happy I saved it! Another score for Clean Eating Mag. I can’t wait to roast more chickpeas except now I want to try out so many different flavors. I bet a little Cajun seasoning on these babies would be delish!
Garlic Parmesan Roasted Chickpeas
Yield 2 1/2 cups
Recipe from Clean Eating Magazine, April 2013 issue.
Ingredients
- 2 15 oz. cans chickpeas {garbanzo beans}
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1/2 teaspoon sea salt
- freshly ground black pepper
- 1/2 cup grated Parmesan cheese
Instructions
- Drain and rinse the chickpeas.
- Spread them out onto a clean towel or several layers of paper towels and let them dry out for about 30 minutes.
- Preheat your oven to 400 degrees.
- In a medium bowl, mix the oil, garlic, salt, and pepper.
- Add the cheese and stir until the mixture is crumbly and the oil is absorbed.
- Add the chickpeas, mixing together to make sure they’re completely coated.
- Spread the chickpeas out on a baking sheet in a single layer. {You’ll most likely have a lot of the crumbly cheese mixture clumped all over. I recommend removing the clumps because this cheese will only burn while they chickpeas bake…taking some of the chickpeas down with it!}
- Bake the chickpeas for 45 to 50 minutes, until they look slightly crispy!
