Crispy Parmesan Chickpeas


1 (15oz) can chickpeas (garbanzo beans)
2 TB olive oil
1/2 oz finely grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp grated lemon rind
1/2 tsp oregano
1/2 tsp salt
1/4 tsp pepper


Drain and rinse chickpeas; pat dry with a paper towel. Heat oil in a large nonstick skillet over medium-high heat. Add chickpeas to pan; cook 17 minutes or until golden brown and crispy all over, stirring occasionally. Yes, 17 minutes!

Transfer chickpeas to a bowl. Add cheese, garlic powder, lemon rind, oregano, salt and pepper; toss gently. Serve immediately, or cool chickpea mixture in a single layer on a parchment paper lined baking sheet before storing in an airtight container.