Garlic Parmesan Roasted Chickpeas are a perfect for those with nut allergies!
Do you know anyone with nut allergies? Do you have a child with nut allergies? I have 2 boys, one with a tree nut and peanut allergy and the other with a peanut allergy and soy allergy. Feeling awful that I could eat crunchy nuts as a snack, so can my daughter and hubby, the boys felt left out. So one day I was making a salad with chickpeas and thought, “I wonder how this will work if I baked them? Would they crisp up? Could they work to make a crunchy nut substitute for my boys?” Obviously they did!
I wrote this original recipe back in January of 2012. First published on the 6th of the month then picked up by the Clean Eating magazine and they featured it in their January/February issue of 2013.
Now of course they are UBER popular everywhere with a huge amount of variety. But for us this plain and simple recipe wins over the sweet ones or spicy ones every time.
This recipe is certainly going into my cookbook. I’ve got about one week left until my manuscript is due. Panicked is an understatement. So instead of bringing you a new recipe which will have to wait until Sunday I decided to share the updates I made for these to go into my cookbook.
Also the older pics just really stink so I needed to update them anyway. I kept one below so you could laugh at it.
Garbanzo beans are my favorite and my family just loves them. They are super healthy and this is a quick easy recipe to make everyone will love.
My original recipe, Crispy & Sweet Garbanzo Beans, were a big hit, but I never made them much because of the fact I would always forget to soak my beans overnight. I wanted to experiment with canned because I had been asked if they would come out as crunchy as the original recipe.
Honestly I was skeptical……
and hesitant…..but I decided to try anyway and bought two cans.
(OLD PIC HERE!)
I thoroughly rinsed them and laid them on a paper towel to dry for about half an hour. Mixed up the ingredients to coat them in a bowl, which literally took 5 minutes and popped them in the oven for 45 minutes.
They were perfect! Just as crunchy as using uncooked, overnight soaked beans. Actually I couldn’t believe it was true, so I kept having to try them, over and over and over again….you get the point.
WARNING: Do not make these prior to dinner or you will be munching on them the whole time and we were! They are sooooo good, really! You could add Cajun seasoning and make them spicy if you wish, but I will stick to this. In fact, my family actually prefers these now over the sweet ones, go figure!
UPDATE: JUNE 5, 2014
- I substituted the one tablespoon of extra virgin olive oil in the original recipe for 2 tablespoons of coconut oil. You can certainly use whatever oil you like.
- The original recipe just mixed the oil and seasonings together in a bowl but I changed that slightly to what you now see below. I feel it coated the chickpeas better and drizzling the final tbsp. of oil over the top after helped them crisp up nicely.
- Since many comments have been that some chickpeas are soft in the center and some are too crispy, I changed the time of baking to 20 minutes and stirring more often to avoid that issue. The result was a great crispness for the whole batch.
- 2 cans (15.5oz each) garbanzo beans, rinsed and drained
- 2 tablespoon coconut oil, melted, divided
- 1/2 teaspoon salt
- 1 teaspoon minced garlic or more if you like
- 1/2 cup grated Parmesan cheese
- Optional: cayenne powder or curry powder
- pepper to taste
- Drain the beans and rinse them well. Lay them on paper towels to dry for about 30 minutes.
- Preheat oven to 400 degrees.
- In a bowl, mix together 1 tablespoon of oil and add chickpeas to coat.
- Add salt, garlic, and cheese and stir well to coat.
- Lay beans on a baking sheet and drizzle with remaining tablespoon of melted coconut oil.
- Bake for 20 minutes, stir and continue to bake for up to an hour or until golden and crispy. Mine were perfect at 45.
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