PROVENÇAL ROASTED CHICKPEAS

 Have you heard? Velveeta has a shortage of cheese. It made the national news. They also issued a sizeable product recall, further compounding the issue. It’s a veritable “cheesepocalypse,” as coined by Velveeta, especially with Super Bowl Sunday looming ahead.If your hopes and dreams of a queso-filled snack menu have been dashed, don’t despair. I’ve got you covered. The flavors in these roasted chickpeas are inspired by the south of France: lavender, lemon, garlic and lots of herbs. They are really quite savory, I must say – a delicious, crunchy, protein-packed substitution sure to solve any of your Super Bowl queso quandaries. PROVENÇAL ROASTED CHICKPEASIngredients (serves 4-5):2 15-oz cans garbanzo beans, drained2 tbsp olive oil1 tbsp lemon zest1 tbsp rosemary, finely chopped1 tbsp Herbes de Provence1 tbsp Parmesan cheese1 tsp granulated garlic1 tsp sea salt, freshly ground1/2 tsp black pepper, freshly groundDirections:Preheat oven to 450° F. In colander, rinse garbanzo beans and drain well. With paper towel, dry garbanzo beans thoroughly (this step is key to getting them crispy). Line baking sheet with foil or silicone mat and spread garbanzo beans out. Drizzle with olive oil and sprinkle rest of ingredients on top, tossing to ensure the garbanzo beans are evenly coated. Spread garbanzo beans out flat and roast for 20-25 minutes until browned and crispy. Let cool completely before serving.