Garlic & Parmesan Roasted Chickpeas Recipe

Roasted Chickpeas

Garlic & Parmesan Roasted Chickpeas

  • Servings: 4


  • 2 Cups Canned Chickpeas, Drained
  • 1 Tablespoon Olive Oil
  • 1 Clove Garlic, Minced
  • 1/4 Cup Parmesan Cheese, Shredded
  • Salt & Pepper, to Taste


  1. Preheat oven to 375F.
  2. Rinse chickpeas and dry very well. Spread onto a baking sheet and bake for 50 minutes, or until crunchy.
  3. Toss with olive oil, garlic, parmesan cheese, salt and pepper and combine. (Do this as soon as the chickpeas come out of the oven.)
  4. Serve warm (or hot).
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  1. Ang says:

    I am addicted to roasted chick peas! I often sprinkle salt & vinegar popcorn seasoning on them and eat them instead of potato chips.

  2. sodarnsweet says:

    Sounds like a great recipe.

    Are the chickpeas straight from the can or do you have to cook them before putting them in the oven?

  3. Kellie says:

    Do you use canned Chickpeas?

  4. Erin says:

    im about to soak some beans and cook them up so i can do this (i find raw chick peas sooo much cheaper and healthier since there is no added salt)

  5. Michelle says:

    Thanks for this recipe…I was finally able to try it! I overcooked them a bit so have to reduce cooking time but wow these are addictive!

  6. Amy says:

    Can I use dried chickpeas?

    • Kris says:

      You would have to cook them first according to the directions on the pack. Canned chick peas are already cooked.

  7. Corly Wilson says:

    I’m wondering since you made these ahead of time for a snack this week and they are supposed to be served warm, what is your plan for reheating them? I’ve been trying to make snacks and do meal prep ahead of time as well; it makes it so much easier to make dinner quickly during ball season when my kids have to be at the ball park by 5:00! Thanks Cassie!

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