Crunchy parmesan chickpeas
- 2 cups canned chickpeas
- 1 ½ tbsp olive oil
- ¼ cup shredded parmesan cheese
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp pepper
Drain and rinse chickpeas. Pat dry.
Heat olive oil in a nonstick skillet over medium-high heat. Add chickpeas and cook 15 minutes, or until golden brown and crispy, stirring occasionally.
Add chickpeas to a medium bowl; add parmesan, garlic powder, dried oregano, salt and pepper. Toss gently to coat. Enjoy hot, or let cool completely and transfer to an airtight container for future snacking.