Roasted Chickpeas with Garlic and Parmesan

Roasted Chickpeas with Garlic and Parmesan

I made a pasta a WHILE back with greens and chickpeas … the word on the street is that certain toddler (shout out to James) is just crazy about the crunchy chickpeas. Could the same be true for my picky toddler?

I was a choosy teenager when it came to foods – abhorring spinach, sprouts, and limas like we all probably did. Well gone are those days, as I genuinely love every vegetable (except olives GROSS). My husband will literally eat anything I put in front of him, so where did this kid come from? She doesn’t appear to give two craps about eating in general, and the only constants in her diet are chicken and cheese. Super nutritious, right? I’ve succumbed to sneaking veggies and fruit into her milk via “smoothie”. Anyways, we all give our kids some empty foods like cheerios or puffs to keep them busy while we prepare the main event – what if there was something little, tasty, occupying, and HEALTHY we could give them? My friend Jen told me she gives her son these roasted chickpeas and he plows through them; would the same work for Miss Tess?

With garlic and parmesan, these powerhouses roasted up crunchy, salty, and completely addicting. The only downside is that I’m stealing them all from her. This snack could be great on an appetizer table at a party (with a spoon), served with cheeses, veggies, crackers, etc. Also easy to toss over salads and pastas. I have them in tupperware on my counter and I spread a few across her plate while I fix her meal – so far so good, she is obsessed! She has garlic breath all the time, which is weird on a baby, but knowing she’s snacking on something entirely nutritious (fiber, protein, healthy fats!) makes me happy.

Lastly, I read in WHFoods that there is now a direct link between appetite and chickpeas, due to a recent study. Participants who included chickpeas in their diet ate less packaged food and less food OVERALL. If you have a child you’re going to make these for, consider making a double batch!

Roasted Chickpeas with Garlic and Parmesan

Makes about 2 cups worth

2 (15 oz) cans chickpeas (garbanzo beans)

1 tbsp. olive oil

3 cloves garlic, pressed through garlic press or minced

1/4-1/2 tsp. salt (depending on your taste)

1/4 tsp. ground black pepper

1/2 c. grated parmesan cheese

1. Preheat oven to 400 degrees. Drain and rinse chickpeas, then spread onto kitchen towel and let dry completely (at least 15 minutes).


2. Mix oil, garlic, salt, pepper, and cheese together in mixing bowl.

3. Add chickpeas to bowl and mix till coated evenly.

4. Spread chickpeas evenly on parchment (or foil) lined heavy baking sheet. Bake for 40-45 minutes, stirring twice.

5. Let cool completely on pan and transfer to serving bowl.


They don’t keep well – they won’t go bad, necessarily, but they will soften and lose that awesome crunch. An easy recipe to halve if you’re just planning it for your family.

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