It took restraint not to eat the whole batch of these crispy, slightly crunchy, Parmesan-coated chickpeas.
Add some creamy dip into the mix, and I was in appetizers-that-spoil-my-dinner heaven.
After recently making Baked Parmesan Edamame Bites with Creamy Wasabi Dip, I’ve been breading and baking any veggie (or bean) I can.
You can use the basic battering, breading, and baking technique with zucchini (stay tuned), asparagus, cauliflower, broccoli, mushrooms, or most anything in your vegetable drawer.
The breading on the chickpeas is crispy, crunchy, and perfectly complements the soft beans inside. Every time I use this technique, I’m pleasantly surprised at how really crispy things turn out. No frying required.
I used and recommend Panko breadcrumbs. They’re Japanese-style breadcrumbs and are sold nearby regular breadcrumbs, but they’re larger, coarser, and get crispier in the oven.
I spiced up the Panko and Parmesan mixture with McCormick’s recipe for a Bahian Spice Blend. It’s a mix of cumin, oregano, red and white pepper. Brazilian food is one of the next hot food trends and the Bahian Spice Blend adds zest to savory dishes including seafood, vegetables, soups, and stews. One of this year’s trends is Charmed by Brazil, illuminating the vibrant flavors and traditions of a dynamic melting pot culture that includes European, African, Asian and Native Amazonian influences.
In 2014, McCormick marks its 125th anniversary by celebrating the role flavor plays in all of our lives, inspiring flavorful conversation, and giving back to communities around the world.
To finish off this easy appetizer, there has to be dip. I love dip and it’s an absolute requirement.
This one is creamy, mildly spicy yet cooling, and I want to dunk everything in it. Rather than using Ranch, you can try sour cream, mayo, or Blue cheese dressing.
Small, bite-sized, highly poppable food like this is perfect for game days, parties, or an average weeknight.
Watch how fast a bowl of this mini comfort food disappears.
Pin This Recipe
Crispy Roasted Parmesan Chickpeas with Spiced Ranch Dip
Ingredients
Chickpeas
- one 15-ounce can chickpeas, garbanzo beans, drained and rinsed
- ½ cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup Panko breadcrumbs
- ½ cup grated Parmesan cheese, fresh or green can
- 1 teaspoon McCormick Cumin, ground
- 1 teaspoon McCormick Oregano Leaves
- ½ teaspoon McCormick White Pepper, ground
- ¼ teaspoon McCormick Red Pepper, ground
- pinch salt, optional and to taste
Ranch Dip
- â…“ cup Ranch salad dressing (storebought or homemade
- ½ teaspoon McCormick Cumin, ground
- ½ teaspoon McCormick Oregano Leaves
- ½ teaspoon McCormick White Pepper, ground
- ¼ teaspoon McCormick Red Pepper, ground
Instructions
- Preheat oven to 400F, line a baking sheet with a Silpat, parchment, or spray with cooking spray.
- Chickpeas – Drain and rinse chickpeas in a colander over the sink; set aside.
- Add flour to a medium bowl; set aside.
- In a large bowl, beat the eggs; set aside.
- In a separate large bowl, add the Panko breadcrumbs, Parmesan, cumin, oregano, white pepper, red pepper, optional salt, and stir to combine; set aside.
- Add the chickpeas to the flour and toss with your hands to coat well.
- Using your hands, transfer floured chickpeas to eggs and toss with hands to coat well.
- Using your hands, transfer chickpeas to breadcrumb mixture and toss with hands to coat well. The process is messy and not every chickpea will be evenly coated and breaded. Overall, if most are coated, you’re fine.
- Place chickpeas on prepared baking tray, spaced evenly and with as much space in between as possible. If there are large clumps of more than 2 to 3 chickpeas stuck together, break them apart. You want the oven air to circulate freely on all pieces so they get as crispy as possible.
- Bake for about 15 to 16 minutes or until lightly golden brown. Start watching closely after 10 minutes and watch so the undersides don’t become overly browned or burn. While chickpeas bake, make the dip.
- Ranch Dip – In a small bowl, add all ingredients and whisk to combine until smooth. Chickpeas are best warm, fresh, and served with dip.
- Adapted from Baked Parmesan Edamame Bites with Creamy Wasabi Dip
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Related Recipes
Baked Parmesan Edamame Bites with Creamy Wasabi Dip -The ultimate in mini comfort food! You’ll want to inhale the whole batch
Parmesan Ranch Snack Mix (no-bake) – Pretzels, peanuts & popcorn tossed with ranch mix! Ready in 5 mins & so addictively good
Roasted Cauliflower with Creamy Parmesan Dip – Even people who say they don’t like cauliflower will love this version. Healthy and easy
Sweet with Heat Cinnamon Sugar Candied Nuts – Make shopping mall-style candied nuts any time you want! Just 30 minutes and these crunchy and very addictive nuts are all yours
Baked Thick-Cut Seasoned Oven Fries (vegan, GF) – Learn the secrets to creating restaurant-style oven fries! They’re baked rather than fried so you can have extra
Cinnamon Sugar Candied Cashews – (GF) – Make the fancy storebought kind at home! Salty-and-sweet, ready in 30 mins
Creamy Baked Double Cheese and Onion Dip (gluten-free) – One of my favorite dips! Stir it together in one bowl in minutes and bake for cheesy comfort food
Creamy Ranch and Cheese Bread Bowl Dip– A no-bake, easy dip that’s packed with bold flavor! A perfect party dip and you get to eat the bowl
This post brought to you by McCormick. Recipe, images, and opinions expressed are my own.
I just made these and they are delicious! I made a double batch as I have a very hungry 16yr old football player who eats constantly! I’m looking for healthy snacks to keep on hand, and I know he’ll like these. I know they’re best warm, but since I have extra, how do you recommend storing them-probably a day or two…they won’t last much longer. Thanks!
I usually do a tupperware container BUT I leave the lid off so they’re exposed to air and just let it sit on the counter. Not much of a ‘storage’ solution but I find that if put the lid on, the chickpeas (or edamame or anything else I’ve used this technique with, i.e. green beans, asparagus, etc.) gets really soggy and mushy. I only do this for 24 hours since they never last longer than that for me.
These look great! I am new to chickpeas and the endless amount of things you can do with them. Yum!
I LOVE roasted chickpeas….and with parmesan. I Love this recipe! Pinning!
Thanks for pinning!
Oh my gosh, what a great new way to eat chickpeas!! Love this idea! Have you tried roasting them in the oven? Add some spices, and it makes for a great, crunchy snack!
Have you tried roasting them in the oven? <--- that's what this recipe is, they're just breaded before being roasted.
What a perfect snack idea. I love the fact that they are not fried!
Thanks!