parmesan + herb baked chickpeas

parmesan + herb baked chickpeas |

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 + herb baked chickpeas |

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?

parmesan + herb baked chickpeas |

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.
parmesan + herb baked chickpeas
Prep time
Cook time
Total time
Serves: 2
  • 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
Egg wash
  • 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
* You can also use seasoned Panko breadcrumbs.
** Substitute for with Pecorino cheese for a piquant, salty flavor.
  1. Preheat your oven to 425 F. Generously coat a rimmed baking sheet with olive oil spray.
  2. Rinse and drain the chickpeas. Pat dry with paper towels as best you can (they will not be completely dry).
  3. For the egg wash, lightly beat the egg and water in a bowl. Set aside.
  4. Place the flour into a shallow bowl.
  5. Combine the garlic powder, paprika, parmesan cheese, rosemary, and bread crumbs. Mix well until everything is blended together.
  6. 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.
  7. Coat them in the egg wash, draining off the extra liquid.
  8. 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.
  9. Place the beans onto the prepared baking sheet.
  10. 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.
  11. Bake for 15 minutes, tossing once halfway through cooking time.
  12. Remove from the oven and season with salt + pepper.
  13. Transfer to a serving platter.
  14. Using a vegetable peeler, shave some of the parmesan cheese over the top. Garnish with extra ground parmesan to taste.
  15. Top with chopped herbs.
  16. Serve warm with a squeeze of lemon.


    • Emilie says

      Ah, thanks Laura! It was really hard not to pick at them while I was trying to take the picture! ;)

    • Emilie says

      Hi Laney! I know- I love this platter too. I knew exactly what I was going to make the minute I got my hands on it (normal?). I could probably put beef stew on it and it would still look smashing ;) And it also comes in green! xx

  1. says

    These look so delicious Em, I can imagine eating these by the handful (actually, after starting I think it would be hard to stop!). The crispy coating on the outside is genius. Such beautiful photos too… ah, I want to dive into that natural light! xx

    • Emilie says

      Hi Laura! Yes, this is the type of snack that can be very addicting (in a good way). I grew up eating all kinds of things with seasoned breadcrumbs and parmesan so it’s very difficult for me to stay away! I didn’t mean for that to rhyme either… lol xx

    • Emilie says

      Hi Pam! That is a wonderful idea. You can even play around with the ingredients to make all different kinds of baked chickpeas- so fun. :)

  2. says

    Have you tried to make them in advance? I would love to make them for potluck but that is after work. Don’t want to mess around in someone else’s kitchen …

    • Emilie says

      Hi there! I have never tried a gluten free version of this recipe. I know that there are some good, seasoned GF flakes out there that you can sort of crush to create your own breadcrumbs. You might want to roll the beans in a GF flour first, then do the egg wash, then the GF crumbs so that you get a nice crispy coating. Does that make sense? If you do any experimenting, please let me know! I’m so curious to see how they turn out :) Good luck!

  3. Eileen Henderson says

    I love this as a healthy snack…but the first time I tried making them…they were in the oven for about 10 minutes and they started ‘popping’ and I had chic peas all over my oven. Am I doing something wrong?

    • Emilie says

      Hi Eileen! Oh, my goodness… they popped? I’ve never heard of that before! Were they wet at all when they went into the oven? That could’ve been the cause, especially when combined with the oil spray. Also, what kind of chickpeas did you use? We’ll figure this out ;)

      • Eileen Henderson says

        Hi Emilie!

        I used Bush’s chic peas in the can. It was very strange…I know.

        I did dry them. …but maybe not good enough? I will try again for sure.

        • Emilie says

          Hmm… The beans you used are fine (I was just checking to make sure that they weren’t dried). Maybe they were a little too wet? Now, the flour should soak up the extra moisture, but you know, strange things can happen! Also, try using a heavy bottom sheet pan (rimmed) as opposed to a lightweight pan. I have one that tends to bend upwards when I bake and it drive me nuts. And one more thing- double check the temperature of your oven, as it might be too hot? A thermometer will help for accuracy. Keep me posted :)

  4. Sue says

    Is it possible to put the beans and coating in a plastic bag and shake them to coat rather than doing it in batches on a plate?

    • Emilie says

      Hi Sue! Good question- I don’t see why not? Although I haven’t tried this myself, it might be a great tip. Be sure to shake off any excess egg, flour, and breadcrumbs so that it does not become clumpy. Good luck! :)

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