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oven roasted parmesan chickpeas

  • Author: The Clever Carrot
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 2



  • 1x 14 oz. can of chickpeas
  • 1/4 c. flour
  • 1/4 tsp. garlic powder
  • 1/2 tsp. sweet smoked paprika
  • 1/4 c. ground parmesan cheese
  • 1/2 c. Italian-style whole wheat seasoned bread crumbs*
  • salt + pepper
  • olive oil cooking spray

Egg wash

  • 1 egg, lightly beaten
  • splash of water


  • 1 lemon

* You can also use seasoned Panko breadcrumbs.

**When setting up your breading station, shallow bowls are ideal. The wide surface area makes it easier to roll the beans around.

***Try these crispy chickpeas in salads and soup.


  1. Preheat your oven to 425 F. 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 bowl.
  5. Combine the garlic powder, paprika, parmesan cheese 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 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 beans.
  9. Place the chickpeas onto the prepared baking sheet.
  10. Coat thoroughly with olive oil spray. Shake the pan once or twice to move them around and spray the beans 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. Serve warm with a squeeze of lemon (if desired).