Crispy Roasted Parmesan & Rosemary Chickpeas

Great snack! Small protein bombs that are so good for you. Tastes best straight from the oven with a glass of white wine.

Serves 6

You will need:
1 can chickpeas, rinsed, drained
2 tablespoons olive oil
pinch of salt
pinch of chili powder
2 sprigs of rosemary, just the leaves
1⁄3 cup Parmesan

  1. Preheat oven to 380°F.
  2. Mix all the ingredients in a bowl and spread all out on a baking tray.
  3. Roast in the oven for about 20–30 minutes. Give the tray a good shake every 5 minutes. They are done when they are golden and crispy.

Best to eat right away, they can get a bit soggy if you leave them overnight.

Food+styling+photography by Paul Lowe