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| Roasted chickpea pita with sliced cucumber, red onion, tomato, lettuce, and homemade tzatziki sauce |
I mentioned in my Veggie Enchilada Lasagna recipe that we are trying to eat more "plant based" and less meat. In an effort to maintain proper protein levels but incorporate great flavor and satiety, I found chickpeas and black beans may be our go-to protein during the week as we get started.
Roasted chickpeas are super easy and very versatile. This recipe is for a Garlic Parmesan flavor but you could totally get creative with this on your seasonings, double the batch for a larger family, and the kids can help you mix the chickpeas and decide on the seasonings.
I don't have great pictures as putting these on a blog was a thought part way through. We ate these with pitas, veggies, and homemade tzatziki sauce the first night. I ate leftovers on a baked potato the next day.
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| Leftover roasted chickpeas on a baked potato with tzatziki sauce. YUM! |
This recipe is super easy, has minimal ingredients, fairly easy clean up, and minimal time.
Roasted Garlic Parmesan Chickpeas
Ingredients:
Chickpeas - 1 Can (I used organic no salt added)
Olive Oil - 2 tbsp
Garlic Powder - 1 tsp
Onion Powder - 1 tsp
Grated Parmesan - 2 tbsp
Salt & Pepper to taste (optional) I only used pepper as the Parmesan is salty to me
Preheat oven to 400 degrees and prepare a 9x13 glass baking dish or lipped baking tray. Maybe lightly coat with spray oil to prevent some of the sticking I had or use more Olive Oil.
Drain and rinse the chickpeas and wrap them in paper towels to dry some. After they are ready, put them in a small mixing bowl and add the olive oil, garlic powder, onion powder, grated parmesan, and salt and pepper if desired.
Mix gently and then put in your baking dish.
Place them in the 400 degree oven and time 10 minutes. After 10 minutes, give them a gentle stir and then let them bake 10 more minutes.
Enjoy!
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