Because I just can’t leave well enough alone, I’ve transformed this recipe into the ultimate snack.
If you recall, baking chickpeas was a total nightmare; they were either too soft or completely dried out. To get them crispy, I use my chicken cutlet method (i.e. flour + egg + breadcrumbs) to create a crunchy outer layer while leaving the inside soft and creamy. The trick is to coat them generously with cooking spray and bake briefly at a high temperature.
And now for the upgrade…
Parmesan and herbs, including fresh rosemary, parsley, and basil go together like kindred spirits. I mean, wouldn’t you like to be a chickpea on that platter?! All warm and nestled in between shards of salty cheese and fragrant greenery? I would. I probably have some of those herbs stuck in my teeth as we speak (common occurence). A good squeeze of lemon completes the story, and in my opinion, is an absolute must.
Last time I made these, I devoured them straight off the tray without any formal presentation. Today, they receive an ethereal upgrade on a sleek white platter with flatware to match, courtesy of my girls over at Q Squared. I love this look for a casual, family-style presentation. The next time I have friends over, I envision this platter with this backdrop; a balmy summer night (dining al fresco) complete with rustic farm table and string lights overhead. Care to join?
As I am inspired by many things in life, this one comes to you directly from the parmesan and herb french fry. Swapping out potatoes for protein packed chickpeas, and ditching the deep fryer makes for a much healthier option. Enjoy these by the handful or as a tapas sort of thing, perhaps with a chilled glass of wine? Oh, yes. That will do. I’ll save you a spot at the table.
- I use regular seasoned breadcrumbs in this recipe, however Panko breadcrumbs would be good as well. Just make sure that they’re seasoned for the best flavor.
- When setting up your breading station, shallow bowls are ideal. The wide surface area makes it easier to roll the beans around without making a mess all over the place.
- Substitute for with Pecorino cheese for a piquant, salty flavor.
- 1x 14 oz. can of chickpeas
- ¼ c. flour
- ¼ tsp. garlic powder
- ½ tsp. sweet smoked paprika
- ¼ c. ground parmesan cheese
- 1 tsp. roughly chopped rosemary
- ½ c. Italian-style seasoned bread crumbs*
- salt + pepper
- olive oil cooking spray
- 1 egg, lightly beaten
- splash of water
- ¼ c. roughly chopped herbs, such as parsley and basil
- Small block of parmesan cheese for shavings + extra ground parmesan to taste*
- 1 lemon
- Preheat your oven to 425 F. Generously coat a rimmed baking sheet with olive oil spray.
- Rinse and drain the chickpeas. Pat dry with paper towels as best you can (they will not be completely dry).
- For the egg wash, lightly beat the egg and water in a bowl. Set aside.
- Place the flour into a shallow bowl.
- Combine the garlic powder, paprika, parmesan cheese, rosemary, and bread crumbs. Mix well until everything is blended together.
- To bread the chickpeas, you will need to work in batches. Begin by rolling a small portion of the beans in flour shaking off any excess as you go.
- Coat them in the egg wash, draining off the extra liquid.
- Add them to the bread crumb mixture. Toss well with your hands so that they are evenly coated. Repeat this process until you have used up all of the chickpeas.
- Place the beans onto the prepared baking sheet.
- Coat thoroughly with olive oil spray. Shake the pan once or twice to move them around and spray again. They key to a golden crust it to make sure that they have an even application of oil.
- Bake for 15 minutes, tossing once halfway through cooking time.
- Remove from the oven and season with salt + pepper.
- Transfer to a serving platter.
- Using a vegetable peeler, shave some of the parmesan cheese over the top. Garnish with extra ground parmesan to taste.
- Top with chopped herbs.
- Serve warm with a squeeze of lemon.