Roasted Chickpeas


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


  • 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.

Product Used

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