RECIPE: Parmesan Crusted Chickpeas

Anytime I’m able to sneak a little extra protein into Willow’s food, I do it. I’ve gotten a lot of questions about why we’re so protein obsessed and when it comes to Willow, we need to make sure she’s getting enough. Our naturopath concluded last year that Willow struggles with protein absorption, so her meals and snacks usually involve a little protein boost. She also used to struggle with moods and meltdowns frequently (several times a day), but when we began to keep up with her protein intake and more snacks, her moods became balanced and she could better convey what she wanted or needed. Amazing what a little change in daily routine will do. I’m working on a post that lists our favorite protein packed snacks and meals that are Willow-approved (aka picky eater approved)!

OK, moving on to this little addictive snack! We LOVE roasted chickpeas, especially when they’re crispy. The possibilities are endless with flavor ideas and ways to eat them – on salad, soup, pizza, pasta or just by the handful. I think it’s safe to say that roasted chickpeas are a favorite snack here in our house!

RECIPE: Parmesan Crusted Chickpeas

In my quest to give these a little protein boost, I got hit with the idea to toss them in homemade vegan parmesan!

PARMESAN CRUSTED CHICKPEAS: {gluten-free, soy-free, oil-free, vegan}

What you need:

  • 3 cups of cooked chickpeas*
  • 2 teaspoons melted coconut oil (or low sodium veggie broth for an oil-free option)**
  • 3-4 Tablespoons Vegan Parmesan (store bought or my recipe below)
  • 1/4 tsp (or more) smoked paprika
  • salt to taste

*rinsed, dried thoroughly and I recommend removing the skins for an extra crispy chickpea! We prefer buying dried beans and cooking them up on our own as opposed to using canned or boxed – they taste so much better!

**I have tried both methods, but found that the use of coconut oil created not only a crispier chickpea, but I also preferred the flavor from the coconut oil mixed with the parmesan.

For the parmesan:

Makes approx 3/4 cups worth, so you’ll have leftovers; best if stored in a glass jar, refrigerated.

RECIPE: Parmesan Crusted Chickpeas



  • 1/2 cup raw cashews
  • 2 Tablespoons raw hemp seeds
  • 1-2 Tablespoons unfortified nutritional yeast (optional, but I recommend)
  • 1/4 teaspoon granulated garlic
  • salt to taste

How to:

  1. Preheat oven to 375° and line a baking sheet with unbleached parchment paper.
  2. In a food processor, pulse your cashews, hemp seeds, garlic, nutritional yeast and salt until it is finely ground, almost powder-like. If you have a nut/spice grinder, you can also use that (in small batches) which works better to achieve a fine powder-like consistency.
  3. In a medium bowl, toss your chickpeas with the melted coconut oil or veggie broth until evenly coated. Then add in desired amount of vegan parmesan and paprika if using. You can also add extra salt if you’d like. Stir with a spatula until well combined and then spread out in a single layer on your baking sheet.
  4. Roast for 15-20 minutes; shake the pan or stir around the chickpeas and roast for another 15-20 minutes or until crispy.
  5. Remove from oven and ENJOY! You can also sprinkle them with extra vegan parmesan, like we did. Allow them to cool completely before storing away any leftovers. We store our leftovers in a sealed glass Mason jar.

RECIPE: Parmesan Crusted Chickpeas

RECIPE: Parmesan Crusted Chickpeas

Thanks for stopping by!

12 thoughts

  1. These little chickpeas look like the kinda snack that would be really hard to stop eating! I can practically smell they’re savory flavorful goodness all the way over here. While I’m not sure my stomach is quite ready to add legumes to the mix, I certainly would love to try them! Your homemade parmesan is pretty ingenious as well, I’m imagining the very delicious vegan caesar salad possibilities with that! Heck all of this would be great on top of a salad. You are just a steady stream of snack ideas right now, I love it ❤


    1. Haha!! They’re such an addictive snack – I’m actually amazed at how much Willow can eat in a sitting! I hope your stomach is feeling better, I’ve been thinking about you! Oooooh! I need to try a caesar salad with these – good idea! I’m trying to get more creative and offer more choices when it comes to snack time – it’s tough when you’ve got a picky eater! Thank you, Natalie! xo


  2. Holy moly Mandy! These look incredible! Would you believe I’ve never had a roasted chickpea recipe yet? I’ve seen all kinds of flavors and never tried them yet and I honestly have to say that your parmesan crusted ones are an incredible idea!! I love homemade parmesan and putting it on the chickpeas is such a wonderful idea!! I definitely need to try this!

    Liked by 1 person

    1. No way!?!? Oh, goodness! They’re a favorite snack in our house…especially cinnamon roasted ones with a touch of maple syrup! You have to try them! Isn’t homemade parmesan the best?! Thank you, sweet friend!! xo ❤


  3. I am a big fan of roasted chickpeas too! Like you said, they’re a great multipurpose snack that’s delightful by the handful or as a topping for something else. I eat them often right out of the oven on top of kale salad. I like your idea of making a parmesan crust for them. Sounds fantastic!

    Liked by 1 person

    1. Now I’m craving a huge kale salad! Haha!! What a great idea! Crazy how versatile these little chickpeas are. Do you have a favorite way to season yours? Thank you so much! ❤


  4. I love love crispy chickpeas! We make them a bunch, for just about everything. SO good. I totally have to try your version. And aren’t they the best snack ever for the kids?! Even the baby is starting to eat them.


    1. Seriously the BEST snack for kids! I love when they get super crispy and I can’t get over the flavor/seasoning possibilities! The parmesan has been a favorite of ours, but cinnamon sugar or maple cinnamon is a huge hit here, too! Thank you, Sophia! ❤

      Liked by 1 person

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