Crispy Roasted Parmesan Chickpeas with Spiced Ranch Dip

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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 makingย 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, orย mostย anything in your vegetable drawer.

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

The breading on the chickpeasย is crispy, crunchy, and perfectly complements the softย 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. Theyโ€™re Japanese-style breadcrumbs and are sold nearby regular breadcrumbs, but theyโ€™re larger, coarser, and get crispier in the oven.

I spiced up theย Panko and Parmesan mixture with McCormick’sย 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.ย One of this yearโ€™s trends is Charmed by Brazil,ย 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 loveย dip and it’s an absolute requirement.

This one isย creamy, mildly spicy yet cooling, and I want to dunk everything in it. Rather than using Ranch, you can tryย 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 fastย 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 - Crispy, crunchy and cheesy! You'll want to devour the whole batch!

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Crispy Roasted Parmesan Chickpeas with Spiced Ranch Dip

By Averie Sunshine
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. Itโ€™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 theyโ€™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.
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Servings: 3.5 cups
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Ingredients  

Chickpeas

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

Ranch Dip

Instructions 

  • Preheat oven to 400F, line a baking sheet with aย Silpat, parchment,ย or spray with cooking spray.
  • Chickpeas โ€“ 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 toย eggs andย tossย with hands to coat well.
  • Using your hands, transfer chickpeasย toย breadcrumb mixture and tossย with hands to coat well.ย The process is messy and not every chickpeaย will be evenly coated and breaded.ย Overall, if most are coated, youโ€™re fine.
  • Place chickpeasย 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 chickpeasย 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 donโ€™t become overly browned or burn. While chickpeasย bake, make the dip.
  • Ranch Dip โ€“ In a smallย bowl, add all ingredients andย whisk to combine until smooth. Chickpeasย are best warm, fresh, and served with dip.

Nutrition

Serving: 1, Calories: 292kcal, Carbohydrates: 36g, Protein: 12g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Cholesterol: 62mg, Sodium: 639mg, Fiber: 6g, Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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

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Comments

  1. 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!

    1. 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.

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

  3. 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!

    1. Have you tried roasting them in the oven? <--- that's what this recipe is, they're just breaded before being roasted.