Ingredients
| 1 | 14 oz can Pastene Chickpeas | |
| 1 tsp | Pastene Garlic Oil or Extra Virgin Olive Oil | |
| ¼ tsp | salt | |
| ½ tsp | garlic powder | |
| 1½ tsp | dried basil | |
| ¼ tsp | red pepper flakes | |
| 1 Tbsp | Pastene Grated Parmesan Cheese |
Directions
- Drain and rinse the chickpeas then pat them dry.
- In a small mixing bowl, combine chickpeas with oil and seasonings excluding the cheese.
- Mix until everything is evenly coated. Pour the chickpeas onto a baking pan lined with parchment.
- Shake gently to make sure the chickpeas are evenly spread out then roast at 450° F for about 15 minutes. Take out and toss again then return to the oven for another 10-15 minutes or until they begin to brown. Toss with parmesan before serving.
- Let cool for about 20 minutes then eat as snack or add to a salad.
- For the most crispy texture, they’re best eaten and enjoyed right away. Store roasted chickpeas in a loosely-covered container at room temperature and enjoy within two days.
