Here's how to turn chickpeas into a crunchy topping that adds texture and flavor to just about any salad or bowl. Chickpeas are a dense source of protein, fiber, and essential minerals like magnesium, potassium, and iron, so you're also getting some additional nutrition.
This does take some prep and baking time if you're using dry chickpeas. Here's how I soak and prep chickpeas using an Instant Pot. You can definitely use canned chickpeas with this recipe to cut out the soaking time.
To crisp up the chickpeas, pulse them in a food processor, season them with salt, olive oil, and your choice of other spices, and then bake for about 25 minutes or until darkened and crunchy. For spices, I usually just sprinkle a tablespoon or so of everything bagel seasoning, but za'atar would be great too, or paprika and a bit of cayenne for some heat.
I store them at room temperature when I know I'll be using them over the next few days, otherwise I keep them in the refrigerator for a few weeks. You can also freeze them.
Chickpea Crumbles
Equipment
- baking sheet
Ingredients
- 1 cup chickpeas cooked or canned
- 1 tablespoon olive oil
- ¼ teaspoon salt
- other toppings
Instructions
- Preheat your oven to 400℉.
- Prepare a baking sheet with parchment paper.
- Place the chickpeas in a food processor and pulse until they are broken down into small pieces and crumbs.
- Place the chickpea crumbs on the baking sheet and drizzle the olive oil over them. Add salt and other toppings and blend it into the chickpeas with your hands or a spatula.
- Bake for 15 minutes. Shuffle the chickpeas a bit to move them around and bake for another 10 minutes or so, or until they turn golden.
- Cool and enjoy! Store them at room temperature for a few days, in the refrigerator for a few weeks, or freeze for a few months.
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