3 cups fresh chickpeas
2 tablespoons olive oil
¼ cup parmesan cheese
2 cloves of garlic, minced or pressed
1 teaspoon garlic powder
salt and pepper to taste
Preheat the oven to 400º.
Dry the chickpeas on a kitchen towel. If using canned make sure to rinse them well.
Place the beans in a bowl with the olive oil and garlic and mix well.
Stir in the parmesan cheese.
Roast for 35 minutes, flipping the beans at least once while cooking.
Remove from oven and cool on pan.
Salt and pepper to taste.
Will last up to 3 days in an airtight container at room temp.