Crispy Roasted Parmesan Chickpeas with Spiced Ranch Dip

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.

Crispy Roasted Parmesan Chickpeas with Spiced Ranch Dip - Crispy, crunchy and cheesy! You'll want to devour the whole batch!

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.

MY OTHER RECIPES

Crispy Roasted Parmesan Chickpeas with Spiced Ranch Dip - Crispy, crunchy and cheesy! You'll want to devour the whole batch!

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.

Crispy Roasted Parmesan Chickpeas with Spiced Ranch Dip - Crispy, crunchy and cheesy! You'll want to devour the whole batch!

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.

Crispy Roasted Parmesan Chickpeas with Spiced Ranch Dip - Crispy, crunchy and cheesy! You'll want to devour the whole batch!

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.

Crispy Roasted Parmesan Chickpeas with Spiced Ranch Dip - Crispy, crunchy and cheesy! You'll want to devour the whole batch!

Crispy Roasted Parmesan Chickpeas with Spiced Ranch Dip

It took restraint not to eat the whole batch of these crispy, slightly crunchy, Parmesan-coated chickpeas. The breading is crispy, crunchy, and perfectly complements the soft beans inside. It’s amazing how really crispy they turn out, no frying required. I used and recommend Panko breadcrumbs which are 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 cumin, oregano, red and white pepper. The Ranch dip is creamy, mildly spicy yet cooling. Instead of Ranch, try sour cream, mayo, or Blue cheese dressing. Small, bite-sized, and perfect for game days, parties, or an average weeknight. Watch how fast a bowl of this mini comfort food disappears.

Ingredients:

Chickpeas
one 15-ounce can chickpeas (garbanzo beans), drained and rinsed
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 cup Panko breadcrumbs
1/2 cup grated Parmesan cheese (fresh or green can)
1 teaspoon McCormick Cumin, ground
1 teaspoon McCormick Oregano Leaves
1/2 teaspoon McCormick White Pepper, ground
1/4 teaspoon McCormick Red Pepper, ground
pinch salt, optional and to taste

Ranch Dip
1/3 cup Ranch salad dressing (storebought or homemade)
1/2 teaspoon McCormick Cumin, ground
1/2 teaspoon McCormick Oregano Leaves
1/2 teaspoon McCormick White Pepper, ground
1/4 teaspoon McCormick Red Pepper, ground

Directions:

  1. Preheat oven to 400F, line a baking sheet with a Silpat, parchment, or spray with cooking spray.
  2. Chickpeas – Drain and rinse chickpeas in a colander over the sink; set aside.
  3. Add flour to a medium bowl; set aside.
  4. In a large bowl, beat the eggs; set aside.
  5. In a separate large bowl, add the Panko breadcrumbs, Parmesan, cumin, oregano, white pepper, red pepper, optional salt, and stir to combine; set aside.
  6. Add the chickpeas to the flour and toss with your hands to coat well.
  7. Using your hands, transfer floured chickpeas to eggs and toss with hands to coat well.
  8. 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.
  9. 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.
  10. 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.
  11. 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

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This post brought to you by McCormick. Recipe, images, and opinions expressed are my own.

56 comments on “Crispy Roasted Parmesan Chickpeas with Spiced Ranch Dip”

  1. What a great crispy snack!

  2. My hubby and I were JUST talking (tonight!) about Italian-izing garbanzo beans (they’re his favorite), and here you’ve done it! We will definitely be trying these!!

  3. These look so addictive, love that crispy coating!

  4. Garbanzos are quickly becoming a staple in my pantry. I love tossing them with cumin and chili and roasting them for as snack, but I’ll definitely be adding this recipe to th mix! Thank you!

  5. I don’t even like chickpeas, but these look INCREDIBLE. I might have to give them another chance just to give this recipe a try!

  6. I’m all for breading and baking everything in sight! Both your edamame and these chickpeas look unbelievably crisp and addictive, and I love how you didn’t fry them either. Knowing me, I’d just skip the meal and eat a few servings of appetizers as my meal instead! ;)

    • a few servings of appetizers as my meal instead! = I prefer it that way. Tapas, i.e. a smorgasbord of all different kinds of stuff, a few bites of this, that, this, that…that’s my preference!

  7. Hi Averie, I was intrigued by the recipe the minute I read it last week. I made a batch on Saturday and hubby and I enjoyed every single chickpea very much :). Just today hubby said that we should not forget to make them again soon. This recipe is definitely a keeper. Thank you!

  8. What a perfect snack idea. I love the fact that they are not fried!

  9. 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!

  10. I LOVE roasted chickpeas….and with parmesan. I Love this recipe! Pinning!

  11. These look great! I am new to chickpeas and the endless amount of things you can do with them. Yum!

  12. 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.

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