Cacio e Pepe Roasted Chickpeas

These roasted chickpeas capture the soul of classic cacio e pepe. Each bite bursts with nutty parmesan and the sharp heat of cracked black pepper, balanced by the rich depth of olive oil and a hint of salt. Perfect on their own or tossed over salads, they're a golden, crunchy nod to Italian simplicity.

Ingredients

• 2 cans Cento Organic Chick Peas (15.5 oz), drained & rinsed
• 3 tbsp Cento Imported Extra Virgin Olive Oil
• 1/2 tsp Cento Coarse Sicilian Sea Salt
• 1 tsp Cracked Black Pepper
• 1/4 cup Parmesan Cheese, grated

Directions

1. Preheat oven to 400°F and line a baking sheet with parchment paper. Pat chickpeas completely dry, then spread in a single layer across the prepared sheet. Drizzle generously with olive oil and season with salt, black pepper, and a scattering of parmesan cheese. Roast for 25 to 30 minutes, shaking the pan halfway through, until chickpeas turn golden and crisp. Remove from oven, transfer to a serving bowl, and finish with an extra sprinkle of parmesan and a touch more black pepper while still warm. Serves 4.