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Snack recipe · from the recipe book

Smoky Parmesan Rosemary Roasted Chickpea Crunch

Crisp, golden chickpeas and white beans roasted with smoked paprika and rosemary, then finished with a nutty, salty Parmesan crust and a bright hint of lemon zest.

Smoky Parmesan Rosemary Roasted Chickpea 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
  • 1 tbsp14 gOlive oil
  • 2½ tsp6 gPaprika (sweet or smoked)smoked
  • ¾ tsp1 gDried rosemarycrumbled
  • ¾ tsp2 gGarlic powder
  • ½ tsp1 gBlack pepper
  • ⅛ tsp1 gSalt
  • 3 tbsp grated20 gGrated Parmesan
  • 1 tsp2 gLemon zest

Steps

  1. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment.
  2. Spread the chickpeas and great northern beans on a clean towel and pat them very dry; dry beans roast crunchier.
  3. In a small bowl, stir together the smoked paprika, rosemary, garlic powder, black pepper and salt to make the spice mix.
  4. Toss the chickpeas and great northern beans with the olive oil on the baking sheet, then spread them in a single layer.
  5. Roast for 20 minutes, then shake the pan.
  6. Sprinkle half of the spice mix over the beans, toss, and roast 10 to 15 minutes more, until deep golden and crisp.
  7. Sprinkle the Parmesan and the remaining half of the spice mix over the hot beans, toss, and roast 3 to 4 minutes more, until the cheese melts and turns golden.
  8. Toss with the lemon zest and let cool on the pan for 10 minutes; the beans crisp further as they cool. Store loosely covered and eat within a day.

Contains: Milk.

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

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