Devin’s Garlic Parmesan Chickpea Recipe

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As a vegetarian, I am always looking for ways to sneak some protein into my diet. Tofu just isn’t my thing unless it’s unrecognizable, fried and smothered in sauce. I am also a chronic snacker. I wander into the kitchen a hundred times a day looking for a bite and eventually, the same old stuff gets boring. After falling in love with chickpea fries at a restaurant last week, I decided to try out my version, minus the GMOs, gluten, and added grease.

Crunchy, full of flavor, and decently healthy, these roasted chickpeas are a great alternative to my usual potato chips. The best part of this recipe is the simplicity. With minimal ingredients, it’s an easy snack or sophisticated salad topper.

Garlic Parmesan Chickpeas:

  • One 29 oz can of chickpeas
  • 1 tablespoon of Lucini’s Robust Garlic Extra Virgin Oil (1 tablespoon of Extra Virgin Olive Oil and 1 tablespoon of Garlic Powder may be used in its place, if necessary)
  • Grated Parmesan Cheese, to taste

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My go-to chickpeas are Eden’s Food Organic Garbanzo Beans. With no chemical additives, they taste super fresh, even from the can. Drain the can and allow them to dry on a paper towel for about thirty minutes for ultimate crunchiness.

Preheat the oven to 400 degrees.

Once dry, line a baking sheet with tin foil and scatter the chickpeas across the sheet. Bake for 40-55 minutes, depending on your desired crunch level. After 40 minutes, most will have a hard shell with a chewy center. Around the 55 minute mark, they should crunch like hollow pretzels.

Remove the chickpeas from the oven and transfer them to a bowl. Immediately douse them with a tablespoon of garlic-infused olive oil or your garlic and EVOO mixture.

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I recently discovered Lucini Italia Robust Garlic Extra Virgin Olive Oil, and I am obsessed! Cold pressed and authentic; I have been pouring this stuff on everything! It has a rich garlic flavor but won’t overpower your meal. It is also certified Kosher and GMO-free, an added bonus for any ingredient. I advise you to use it sparingly, though! It has the same effect on your breath as a fresh garlic clove.

Lastly, add your desired amount of parmesan and get snacking. You don’t even have to wait for them to cool down!

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This simple recipe is ideal for snacking or as a seemingly sophisticated salad topper. However, it is very possible that you’ll finish the batch while you stand in the kitchen waiting for them to cool.

Devin

I grew up with the mentality of trying everything once- because if I didn’t like it, I never had to eat it again. Fortunately for me- I haven’t tried anything yet that I don’t like! Living in Orlando, I can eat out every night (and trust me, I do) and never visit the same restaurant twice. There is no shortage of local restaurants, interesting bars, or curious tourists. I do have my favorite mom and pop restaurants, though, like the Indian buffet down the street from my house. Talk about a food coma! I get excited at the chance to give restaurant recommendations and haven’t had any complaints yet. I love to travel and am lucky that I can take my tastebuds on a trip around the world without ever leaving my zip code. When I do leave my college town of Winter Park, my favorite stops are the cheese-infused dishes of Amsterdam or the ethnic flavors of Miami. I am a pescatarian (tried being veg until I succumbed to my weakness for seafood) with a taste for everything interesting. You’ll rarely catch me with getting down with a field green salad. Oysters on Fire, though? Keep ‘em coming. If I’ve never heard of it, odds are that I can’t wait to try it. I’m excited to share my flavorful adventures with everyone!

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