Garlic-Parmesan Roasted Chickpeas

Roasted chickpeas are so easy to make that I have been making them on a regular basis as a "snack" for myself.  Normally, I would consider anything this easy to make to be a potential health hazard, as I end up making it over and over and over again (like the under-two-minute peanut butter brownie), but, fortunately, chickpeas are healthy!  Well, they probably aren't quite as healthy when doused in salt and olive oil, but, by themselves, they are nutritious, full of protein, and relatively low-calorie, so you don't have to feel too guilty if, for instance, you accidentally consume the whole can at once.

In other words, make these, and make them often!  Below the instructions, I have listed a few alternative ways that I have seen these prepared, so making them often becomes even more appealing.

Adapted from this recipe.


Ingredients
one 15 oz. can of chickpeas (garbanzo beans)
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
garlic salt & table salt to taste (a few shakes)

Instructions

1. Preheat oven to 400 degrees.
2. Drain and rinse the chickpeas.  Spread them out on a paper towel to dry for a few minutes.
3. In a bowl, combine the chickpeas with the olive oil, Parmesan cheese, and garlic salt (and a little regular salt if you are don't want them quite as garlicky).
4. Stir together until all the oil has been absorbed.
5. Spread the chickpea mixture on a baking sheet.
6. Bake for 30 to 45 minutes or until the chickpeas are brown and crispy (but not burnt!).
7. If desired, keep in an airtight container for up to 2 weeks.  If you want to make it to this step, you probably need to double the recipe.  

Other ideas for your chickpeas:

Cinnamon-sugar and vegetable oil
Simple seasoning salt and olive oil
Cumin, paprika, salt, pepper, and olive oil
Chili powder, salt, pepper, and olive oil

If none of these combinations make you happy, just google "roasted chickpeas:" there are a million ideas!