Roasted chickpeas are a great choice for a healthy snack. Not only are they loaded with protein, but they're also tasty and offer that crunch you've been missing for your lunch breaks. Adding our Asiago goat cheese creates an added nuttier flavour that should handle your salty snack cravings.
Goat Cheese In This Recipe
2 cans of chickpeas (or 3 cups cooked chickpeas) drained and rinsed
2 tbsp Olive Oil
2 tsp garlic powder
1 tsp sea salt
1 brick of Great Lakes Goat Dairy Asiago Goat Cheese
Preheat oven to 400°F.
After you have drained and rinsed the chickpeas, pat them dry with a paper towel, or clean kitchen towel. Pick off the loose skins and discard them.
In a medium mixing bowl, add the olive oil, garlic powder, and sea salt. Whisk together. Add the chickpeas, and toss until evenly coated.
Spread chickpeas in a single layer on a baking sheet with parchment paper and set the bowl aside for later (let’s not wash any dishes that we don’t need to).
Roast on the middle oven rack for 30-40 minutes, jiggling the pan every 10 mins for even roasting.
Grate 1 brick of Great Lakes Goat Dairy Asiago Cheese.
Remove pan from oven & reduce temperature to 325°F.
Carefully put the chickpeas back in the bowl, add the cheese and mix well.
Pro Tip: Use parchment paper as a funnel to pour chickpeas into your bowl!
Return chickpeas to the parchment-lined the pan and spread in a single layer.
Roast for about 15 more minutes, being careful not to burn the chickpeas or the cheese. Stir about half way for even roasting.
Remove pan from oven and let the chickpeas cool completely. As the cheese cools, stir the chickpeas every 10 minutes or so until the cheese hardens on the outside of the chickpeas.
You can store in a glass resealable container (mason jars are great for this) in the fridge for up to 2 days.
Prep Time: 10 - 15mins
Cook Time: 1hr