Every Helping
Sign in

Snack recipe · from the recipe book

Lemon Black Pepper Roasted Chickpeas with Parmesan

Bright lemon zest, cracked black pepper and nutty Parmesan cling to deeply crunchy oven-roasted chickpeas with a light rosemary note.

Lemon Black Pepper Roasted Chickpeas with Parmesan

Ingredients

  • 2 cans, drained508 gChickpeas, canned, drained and rinsedpatted very dry, loose skins removed
  • 1 tbsp14 gOlive oil
  • 1¼ tsp3 gBlack peppercoarsely cracked
  • ¼ tsp1.5 gSalt
  • ¾ tsp2 gGarlic powder
  • ¾ tsp1 gDried rosemarycrumbled
  • 3 tbsp grated20 gGrated Parmesan
  • 2 tsp4 gLemon zest

Steps

  1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment.
  2. Spread the chickpeas on a clean towel and pat them very dry, rubbing off any loose skins; dry chickpeas roast crunchier.
  3. Toss the chickpeas with the olive oil and the salt, then spread them in a single layer on the sheet pan.
  4. Roast the chickpeas for 30 to 35 minutes, shaking the pan every 10 minutes, until golden and crisp on the outside.
  5. While the chickpeas roast, stir together the black pepper, garlic powder, rosemary, Parmesan and lemon zest in a large bowl.
  6. Tip the hot chickpeas into the bowl with the pepper mixture and toss until evenly coated.
  7. Return the coated chickpeas to the sheet pan and roast 3 to 5 minutes more, until the Parmesan melts and turns lightly golden.
  8. Let the chickpeas cool on the pan for 15 minutes; they crisp further as they cool. Store leftovers uncovered or loosely covered to keep them crunchy.

Contains: Milk.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

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

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book