Caccio é Pepe Chickpeas

One of my favorite things to do with chickpeas is to crisp them up and throw them in a salad for a delicious crunch. This is my favorite version of those crunchy little bites of goodness!

YIELDS 2 CUPS

• 1 15-oz (425-g) can chickpeas, drained
• 1 Tbsp olive oil
• ¹⁄₄ tsp kosher salt
• 1¹⁄₂ tsp coarsely ground black pepper
• ³⁄₄ cup grated Parmesan cheese

Rinse the chickpeas well and lay them out on a cloth to dry for 30 minutes. Place a large skillet over medium-high heat.

Add oil and chickpeas. Cook for about 10 minutes until chickpeas begin to crisp up. Add salt, pepper, and cheese. Stir for 1 minute, then remove from heat. Add to your favorite salad or just put them in a bowl and munch away!

(Originally featured in Family Table, Issue 697)