Parmesan Roasted Garbanzo Snacks

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Indulge in a savory and satisfying treat with our Parmesan Roasted Garbanzo Snacks recipe. This recipe features garbanzo beans, also known as chickpeas, which are known for their high protein and fiber. These hearty and nutritious beans can become a crunchy and flavorful snack. 

Adding Parmesan cheese brings a rich, umami flavor that beautifully complements the mild taste of the garbanzo beans. Parmesan's nutty and salty notes mix seamlessly with the beans, creating a delightful taste experience in every bite. To elevate the recipe’s flavors, garlic powder and oregano are added. The garlic powder infuses the snack with a deep, aromatic quality, while the oregano adds a touch of freshness.  

A pinch of salt ties all the flavors together, ensuring each bite is perfectly seasoned. The sea salt also enhances the ingredients' natural flavors, making the snack irresistibly delicious. Finally, add olive oil to coat the garbanzo beans, helping them achieve a crispy texture while baking. The olive oil also aids in the even distribution of the seasonings, ensuring every bean is packed with flavor. 

These Parmesan Roasted Garbanzo Snacks are perfect for any occasion, whether you're looking for a tasty appetizer for a gathering or simply snacking. Their crunchy texture and robust flavors make them an excellent alternative to traditional snacks, offering nutrition and indulgence in one bite. Enjoy them as a standalone snack or add them to entrées like salads for an extra crunch and flavor.

Directions:

1. Preheat oven to 425°.
2. Drain and rinse garbanzo beans.
3. Transfer to a dry kitchen towel or paper towels. Apply gentle pressure with the palms of your hands and roll the beans over the towel until skins loosen. Remove and discard skins.
4. In a medium bowl, combine all ingredients. Toss until evenly coated. Transfer to a parchment- lined baking sheet and bake for 10 minutes. Shake pan to rotate beans and continue cooking for another 10 minutes until lightly browned.
5. Remove from oven and cool to room temperature.

Recipe Courtesy of Chef Linsey, ALDI Test Kitchen