215 ouncescanned chickpeasdrained, rinsed and patted dry
¼cupolive oil
2tablespoonsWorcestershire sauce
1teaspoonchile pepper spice
2teaspooonsmixed dried herbs(I used a mix of oregano, thyme and rosemary
1.5teaspoonsgarlic salt
2tablespoonsfreshly grated parmesan cheese
Instructions
Preheat the oven to 425 degrees. Rinse the chickpeas and let drain. Dry thoroughly with paper towels or a dish towel. The drier they are the crunchier they will be in the end.
2 15 ounces canned chickpeas
In a large bowl, whisk together the next 5 ingredients (oil, Worcestershire, chile spice, herbs and garlic salt). Add the chickpeas and toss to coat. Spread out the mixture onto a baking sheet and roast 15 minutes.
Stir in parmesan cheese and roast 25 minutes more or until brown and crisp, stirring twice (beans may pop during roasting). Serve warm or allow to cool prior to storing.
2 tablespoons freshly grated parmesan cheese
Notes
To Store: Store in a breathable (not airtight) container in refrigerator up to 3 days or freeze up to 3 months. To serve after cooled, preheat oven to 350 degrees and roast 5 minutes or until crispIf you like my articles about cooking and gardening, subscribe to my weekly newsletter, where I share free recipes and gardening tutorials.