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.
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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
- ⅓ 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.
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This post brought to you by McCormick. Recipe, images, and opinions expressed are my own.
I have a can of chickpeas in my pantry because about a year ago I saw a recipe for roasting chickpeas. I forgot about it but the can is still there, so maybe it’s time to open it and try your method!
Yes the time is now! How funny is that and perfect serendipity :)
These look amazing. I’m definitely going to make some with a few dipping sauces the next time I have a party.
These are SO genius!! I love chickpeas, hummus, all that. I tried making baked chickpeas at Christmas, total fail. (Did you know too much maple syrup totally burns in the oven?? lol) I want these right now! Going on the list of party foods to make! Pinned!
Omg one of the first recipes I ever made from another blog about 6 years ago was some chickpeas with maple on them and it was a total disaster too! I do have a recipe somewhere on my site from about 5 years ago (horrendous pics) for some sweet chickpeas and I added brown sugar to those and it turns caramely and you have to be super careful you don’t burn it or it’s another messy situation. Thanks for pinning :)
Love this creation!!!
WOAH. I could eat the entire batch of these!!
Totally my kind of savory & crunchy snack!! Must try asap & pinned!
Oh these are definitely you! Thanks for pinning :) Hope your weekend was great!
These look insanely good and I love chickpeas..I love how your mind works!!!
Averie, these sound so crazy delicious and crispy! I love chickpeas but I am sure I will love them wayy more with this method of yours! Thanks!
We absolutely love roasted chickpeas here! Never thought of breading them – genius idea! :)
I don’t even think I like chickpeas and they look amazing. Must try!
Have a marvelous week Averie!
Well that’s a big statement then – thank you!
Averie, this is such a creative idea to coat chick peas in parmesan! Roasted chick peas are one of my favorite snacks, so I can’t wait to try this out!
Love chickpeas!! And your dip plus coating just sounds perfect!! I can see why it took some restraint to not finish these all off! Gorgeous :)
I love roasted chickpeas and these take it to another level! Pinned.
I love the seasonings you used on these and in the dip (especially cumin)! This would be great on so many different veggies….it would be fun to bake up a variety.
I’ve been wanting to bake up just about anything lately with this method. It’s been fun to play around with it!
I LOVE roasted chickpeas, but I have never tried putting parm on them..or dipping them into anything.
Cheese and ranch? So much yum going on here! Pinned!
Thanks for pinning Taylor and yes, cheese, ranch, so many great flavors all in one, right! :)
Oh my the only thing between me and the edamame you posted earlier was the edamame not being in my home. I have chickpeas. Bookmarking!
Yay! Hope you get to make them!