These roasted Parmesan and Tabasco chickpeas are quick and easy to make, salty and savory, with a kick from tangy Tabasco Sauce, and delicious as a snack or salad topper.
Course Snack
Cuisine American
Keyword roasted chickpeas
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 8
Calories 44kcal
Ingredients
215 ouncecans chickpeas, drained
2tablespoonscanola oil
1tablespoonTabasco Original Red Sauce
1tablespoonkosher salt
¼cup Parmesan cheese, finely grated
Instructions
Preheat oven to 400°F.
Drain and rinse garbanzo beans, then pat dry. Place on a sheet pan lined with parchment paper or foil. Mix the canola oil and Tabasco together and drizzle over the garbanzo beans. Stir to coat.
Bake the beans for 35-40 minutes. Remove from the oven and season with kosher salt and the Parmesan cheese. Serve warm or at room temperature. Store refrigerated up to 1 week.