• Cooking Time: 40
  • Servings: 6-8
  • Preparation Time: 10


  • 2 T. Olive Oil
  • 2 (16 oz.) cans Garbanzo Beans, rinsed & drained
  • 1/2 t. Salt
  • 1/8 t. freshly ground Black Pepper
  • 1 T. chopped fresh Rosemary or 1 t. dried
  • 3 T. Parmesan Reggiano Cheese, grated


  • Preheat oven to 400 degrees.
  • Line a baking sheet with aluminum foil.
  • Rinse & drain beans and dry well on paper towels.
  • Add oil, salt & pepper to the beans & toss evenly to coat.
  • Spread beans evenly on baking sheet and place in oven.
  • Bake for 30 minutes, stirring and shaking the pan midway through.
  • Sprinkle rosemary over beans and continue to bake for 8-10 minutes longer, until beans are crunchy.
  • Remove from oven and transfer to a serving bowl.
  • Sprinkle the cheese over beans, stirring to evenly distribute cheese.


Leftovers are great on a salad!!

Categories: Appetizer  Beans 

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