Garlic Parmesan Roasted Chickpeas

Since I'm allergic to peanuts, there are limited protein-packed, healthy snacks that I can munch on during the day.  I was really excited to try this recipe, and I'm glad I did!  These roasted chickpeas SUPER delicious (and a healthy choice).  I added a little more garlic than the original recipe called for (because I love it), and I also thought adding some herbs might be a nice touch (maybe next time).DSC_0877 Garlic Parmesan Roasted Chickpeas 2 15 oz. cans of chickpeas, rinsed and drained 1 T extra virgin olive oil 2-3 cloves of garlic, minced 1/2 t sea salt Fresh ground pepper to taste 1/2 cup grated Parmesan cheese Spread chickpeas on paper towels (in layers) and let dry for 30 minutes. Preheat oven to 400 degrees. In a medium bowl, combine the oil, garlic, salt and pepper. Add cheese and stir until the oil is absorbed and you have a crumbly mixture. Add chickpeas and toss by hand to coat.DSC_0880 Spread on a baking sheet and bake for 45-55 minutes*, until golden and crispy. *I cooked mine until they were pretty dark, because I wanted them really crunchy.  They reminded me of half-popped popcorn kernels, and they were delicious! What's your favorite healthy snack?  I'd love suggestions! Recipe adapted from the Jan/Feb 2013 issue of Clean Eating Magazine DSC_0910