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.
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!
So glad you and your hubby both enjoyed these! Thanks for trying the recipe!
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!
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!
Thanks for the compliments and glad I maybe could twist your arm about chickpeas in general!
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!
If you already like them with cumin & chili, you’re halfway there and I think you’d love this version!
These look so addictive, love that crispy coating!
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!!
Well isn’t that serendipity!
What a great crispy snack!
I am a sucker for crunchy snacks late at night. These look delicious and healthy which is so hard to find!
I love chickpeas and I think I have all of the things needed to make these. I’m gonna have to make some of these for myself one day. And they will all be mine because my boyfriend does not like chickpeas. Yay, more for me! :)
Love it when that happens and you don’t have to share :)
What a fun and delicious little treat! I haven’t cooked much with chickpeas, this definitely makes me want to give them a try. Great job Averie :)
Thanks, Eric!
I just heard of roast chickpeas a couple of weeks ago. Wow this is an awesome version of them. It’s a ‘pig out’ recipe for sure.
Pigging out on chickpeas is a whole lot better than some of the other stuff I end up pigging out on. Life of a baker :)
What an awesome snack!! I would never stop munching on these!
I would have never thought to bread chickpeas. What a grea idea!
I totally have to try these!! I ahve never seen chick peas done this way!
Of course addicting. I would expect nothing else. GREG
To finish off this easy appetizer, there has to be dip. <<— YES. This is non-negotiable.
I will literally dip anything in ranch. Or, my Katie version of it, since….you know. But yes. Ranch is what makes life worth living. There is not a single thing that ranch dip or seasoning will not make better. Period, end of story.