Instructions

• Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil.
• Drain and rinse the chickpeas. Spread them on a clean kitchen towel or several layers of paper towels and pat them dry thoroughly.
• In a small bowl, combine 2 tablespoons canola oil and 1 tablespoon Tabasco Original Red Sauce.
• Place the dried chickpeas on the prepared baking sheet, drizzle the oil–Tabasco mixture over them, and stir or toss on the pan until coated. Spread the chickpeas in a single layer.
• Roast in the preheated oven for 35–40 minutes, stirring or shaking the pan every 10–12 minutes so the chickpeas brown evenly. Roast until they are golden and crisp.
• Remove the baking sheet from the oven. Immediately sprinkle 1 tablespoon kosher salt and ¼ cup Parmesan cheese, finely grated, over the hot chickpeas and toss to distribute.
• Let the chickpeas cool slightly. Serve warm or at room temperature.
• Store leftovers refrigerated for up to 1 week.