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Name: Parmesan & Herb Baked Chickpeas
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: not set
Ingredients: 1 14 oz. can Chick peas; 1/4 cup flour; 1/4 teaspoon Garlic powder; 1/2 teaspoon smoked paprika; 1/4 cup Parmesan cheese grated; 1 teaspoon Fresh rosemary roughly chopped; 1/2 cup Italian style seasoned bread crumbs; Salt and pepper; olive oil cooking spray; 1 egg lightly beaten; 1/4 cup roughly chopped herbs such as parsley or basil; 1 small block Parmesan cheese; 1 lemon

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INGREDIENTS

1 14 oz. can Chick peas
1/4 cup flour
1/4 teaspoon Garlic powder
1/2 teaspoon smoked paprika
1/4 cup Parmesan cheese grated
1 teaspoon Fresh rosemary ; roughly chopped
1/2 cup Italian style seasoned bread crumbs
Salt and pepper
olive oil cooking spray
1 egg ; lightly beaten
1/4 cup roughly chopped herbs ; such as parsley or basil
1 small block Parmesan cheese
1 lemon

Servings

INSTRUCTIONS

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.

NOTES

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Parmesan & Herb Baked Chickpeas

1 14 oz. can Chick peas 
1/4 cup flour 
1/4 teaspoon Garlic powder 
1/2 teaspoon smoked paprika 
1/4 cup Parmesan cheese grated 
1 teaspoon Fresh rosemary roughly chopped
1/2 cup Italian style seasoned bread crumbs 
  Salt and pepper 
  olive oil cooking spray 
1  egg lightly beaten
1/4 cup roughly chopped herbs such as parsley or basil
1 small block Parmesan cheese 
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.

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Nutrition

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Serving Size: 1 Serving (104g)
Recipe Makes: 2 Servings

Calories: 149
Calories from Fat: 46 (31%)

Amt Per Serving		% DV

	Total Fat 5.1g	7 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 0.6g
Cholesterol 108.5mg		33 %
Sodium 121.6mg		4 %
Potassium 134.2mg		4 %
Total Carbohydrate 25.4g		7 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 22.6g
Protein 5.1g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 149

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