Roasted Garlic, Herb & Parmesan Chickpeas

• Vegetarian
• Gluten free

• Produce

  • 1 can Chickpeas, Cooked
  • 1 tsp Garlic
  • 1/2 tsp Oregano, dried

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Dairy

  • 2 tbsp Parmesan, grated

Found on myfussyeater.com

Description

Ingredients

• 1 can cooked chickpeas (240g drained weight)
• 1.5 tbsp olive oil
• 1 tsp garlic, crushed
• ½ tsp dried oregano
• 2 tbsp parmesan, grated
• salt and pepper to taste

Directions

• Preheat the oven to 200c and line a baking tray with baking parchment.
• Drain the water from the chickpeas and place them between several layers of kitchen paper. Leave for 15 minutes, allowing as much moisture as possible to transfer onto the paper.
• Mix the oil, garlic and oregano together in a bowl. Add the parmesan and then season with salt and pepper to taste. Add the chickpeas and stir until well combined.
• Spread the chickpeas onto the baking tray and roast for 30-40 minutes, turning 3 or 4 times.
• Allow the chickpeas to fully cool before removing from the tray. This will help to keep them crunchy and stop them going chewy. Store in an air-tight jar for 2-3 days.