INGREDIENTS
2 15 ounce cans
chickpeas, drained and patted completely dry
2 tbsp
olive oil
1/4 cup
grated (crumbly) Parmesan cheese
1 tsp
garlic powder
zest of one lemon
1 tsp
dried oregano leaves
1 tsp
kosher salt
1/2 tsp
coarsely ground black pepper