It's important that the chickpeas are dry and not wet as they will not get crisp.
2-15oz BPA cans chickpeas (aka garbanzo beans), drained and rinsed
1 T. olive oil
1 tsp minced garlic
½ tsp sea salt
Fresh ground black pepper to taste
½ cup grated Parmesan cheese
1) Spread chickpeas on several layers of paper towels and let dry for 30 minutes.
2) Preheat oven to 400
3) In a medium bowl, combine oil, garlic, salt and pepper. Add cheese and stir until crumbly and oil is absorbed. Add chickpeas and toss to coat.
4) Spread on a baking sheet and bake for 45 minutes-50minutes, until golden and crispy.
NUTRITION: per ¼ cup
Calories: 118; Total fat: 3g; (1g each monounsaturated fat, polyunsaturated fat andsaturated fat). Carbs: 15g; Fiber3g; Sugars: 1g; Protein: 6g;Sodium: 202mg; Cholesterol 4g.
Clean Eating Magazine