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Snack recipe · from the recipe book

Garlic Herb Chickpea, Cannellini and Pepita Crunch

A savory, crackly roasted mix of chickpeas, cannellini beans and toasty pepitas coated in garlic, oregano, thyme, Parmesan and bright lemon zest.

Garlic Herb Chickpea, Cannellini and Pepita Crunch

Ingredients

  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted very dry, loose skins removed
  • 1 cup177 gGreat northern or cannellini beans, canned, drained and rinsedpatted very dry
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • 1½ tbsp18 gOlive oil
  • 1¼ tsp4 gGarlic powder
  • 2 tsp2 gDried oregano
  • 1 tsp1 gDried thyme
  • ½ tsp1 gBlack pepper
  • ¼ tsp1.5 gSalt
  • 2½ tbsp grated15 gGrated Parmesan
  • 1½ tsp3 gLemon zest
  • 1 tbsp chopped4 gFresh parsleyfinely chopped

Steps

  1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment.
  2. Spread the chickpeas and great northern beans on a clean towel, pat them very dry and rub off any loose chickpea skins so they crisp well.
  3. On the sheet pan, toss the chickpeas and great northern beans with half of the olive oil and spread them in a single layer.
  4. Roast for 20 minutes, then shake the pan gently and roast 15 minutes more, until golden and crisp; the cannellini turn crackly outside and creamy inside.
  5. While the beans roast, stir together the garlic powder, oregano, thyme, black pepper and salt in a large bowl to make the seasoning mix.
  6. Tip the hot chickpeas and beans into the bowl, add the pumpkin seeds, drizzle with the remaining half of the olive oil and toss to coat with the seasoning mix.
  7. Return everything in the bowl to the sheet pan, sprinkle with the parmesan and roast 6 to 8 minutes more, until the pumpkin seeds are toasted and the cheese forms a crisp coating.
  8. Toss with the lemon zest and parsley, then let cool on the pan for 10 minutes so the mix crisps further before serving.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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