Garlic Parmesan Roasted Chickpeas

Since my new subscription of Clean Eating magazine started arriving sometime in December I have been wearing the pages out with all my browsing.  When New Year’s Eve came around I wanted to integrate some clean eating choices and I came across this number in my subscription.  It was a reader’s recipe Clean Eating published, and the author had come up with the recipe idea because her children were allergic to nuts and she wanted something crunchy and healthy for them at the same time.

These chickpeas are delicious right out of the oven and for the first day.  They lose a little of their crunch after that, but I still munched on them for another week.  They are a cinch to make and they smell divine throughout the house as they are cooking in the oven.  I will surely make these every once in a great while to mix up the staples I rely on to stay clean.
INGREDIENTS:
  • 2 – 15 1/2 oz BPA-free cans chickpeas (aka garbanzo beans)
  • 1 Tbsp olive oil
  • 1 tsp minced garlic
  • 1/2 tsp sea salt
  • Fresh ground black pepper, to taste
  • 1/2 cup grated Parmesan cheese
METHOD:
  1. Spread chickpeas on several layers of paper towels and let dry for 30 minutes.
  2. Preheat oven to 400 degrees F.  IN a medium bowl, combine oil, garlic, salt and pepper.  Add cheese and stir until crumbly and oil in absorbed.  Add chickpeas and toss to coat.
  3. Spread on a baking sheet and bake for 45 to 50 minutes, until golden and crispy.
SERVINGS:  10 (1/4 cup)
Calories – 118 | Total Fat – 3g | Carbs – 15g | Fiber 3g | Sugar – 1g | Protein – 6g | Sodium – 202mg | Cholesterol 4 g

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