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Crispy parmesan chick peas recipe

Makes 6 servings


  • 2 cups of chickpeas
  • 1 Tbsp. olive oil
  • 2 Tbsp. of grated parmesan cheese
  • ½ tsp. garlic powder
  • ½ tsp. grated lemon rind
  • ½ tsp. dried oregano
  • ½ tsp. sea salt
  • ¼ tsp. black pepper


Pre-heat the oven to 375 F. Spread chickpeas on a baking sheet lined with parchment paper. Place the baking sheet with the chickpeas into the pre-heated oven and bake for 30 minutes. This is the help the chickpeas dry out.
While the chickpeas are baking, in a medium bowl, whisk together the olive oil through the pepper.

When the chickpeas are done baking, take the hot chickpeas and place then into the bowl with the olive oil mixture. Toss together.

Place the olive oil coated chickpeas back on the parchment lined baking sheet and place back into the oven to bake for an additional 10-15 minutes or until the chickpeas are a golden brown.

Enjoy fresh out of the oven or wait until they cool down. Once they have cooled on a cooling rack, you can store in an air tight container for up to a week.

Nutrition analysis per serving: 130 calories, 6 g, fat, 5 g protein, 15 g carbohydrates, 3 g fiber, 240 mg sodium

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