Step 1

Preheat the oven to 200c and line a baking tray with baking parchment.

Step 2

Drain the water from the chickpeas and place them between several layers of kitchen paper. Leave for 15 minutes, allowing as much moisture as possible to transfer onto the paper.

Step 3

Mix the oil, garlic and oregano together in a bowl. Add the parmesan and then season with salt and pepper to taste. Add the chickpeas and stir until well combined.

Step 4

Spread the chickpeas onto the baking tray and roast for 30-40 minutes, turning 3 or 4 times.

Step 5

Allow the chickpeas to fully cool before removing from the tray. This will help to keep them crunchy and stop them going chewy. Store in an air-tight jar for 2-3 days.