Crispy Chickpea Snack Pan
25 min • 190 cal
American • Snacks
Savory Parmesan Chickpeas and Broccoli
40 minHard4 servings
🧮Serving Size Calculator
4
servings
240
calories
14g
protein
26g
carbs
11g
fat
Ingredients
- 2 cans (15 oz each) chickpeas, drained, rinsed, and very thoroughly dried
- 3 cups small broccoli florets
- 3 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 cup freshly grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional)
- Zest of 1/2 lemon (optional)
Instructions
- 1
Preheat oven to 200C/180C fan/gas 6 (400F/350F fan). Line a large baking sheet with parchment paper.
- 2
Very thoroughly dry chickpeas with paper towels — press firmly to remove as much moisture as possible.
- 3
In a bowl, toss dried chickpeas with 2 tbsp olive oil, cumin, salt, garlic powder, and black pepper until evenly coated.
- 4
Spread chickpeas in a single layer on the baking sheet. Roast for 20 minutes until they begin to split and dry out.
- 5
In the last 5 minutes of the chickpea roasting, toss broccoli florets with remaining 1 tbsp olive oil and a pinch of salt.
- 6
Remove chickpeas from oven. Add broccoli florets to the same pan, toss everything together, and return to oven.
- 7
Roast for another 10-12 minutes until broccoli is caramelized and chickpeas are golden and crispy.
- 8
Remove from oven. Immediately scatter freshly grated Parmesan over the hot chickpeas and toss. The residual heat will melt the cheese into a salty crust.
- 9
Let cool for 2 minutes, toss with red pepper flakes and lemon zest if using, and serve warm.
Pro Tips
💡
The biggest key: pat chickpeas EXTREMELY dry. Use paper towels and press firmly. Moisture is the enemy of crunch.
💡
Bake chickpeas alone first — they need the full 20 minutes to dry out and crisp up before broccoli joins them.
💡
Add Parmesan immediately after the second bake while everything is piping hot. The residual heat melts it perfectly.
🍳
One Pan Tip
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Frequently Asked Questions
How to make Savory Parmesan Chickpeas and Broccoli?
Follow the step-by-step instructions above. This recipe takes about 40 min and is rated hard difficulty.
Is Savory Parmesan Chickpeas and Broccoli suitable for meal prep?
Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
Get Weekly Recipes
Join 5938+ home cooks getting our best one-pan recipes.
Free. No spam. Unsubscribe anytime.
