Let me tell you about my best friend, the chickpea. Chickpeas are a regular staple in my diet and they make an appearance in many forms in a lot of my recipes. So, stay tuned for many more chickpeas recipes. They are not only delicious, but they are also packed with protein, vitamin B6, and magnesium. I use chickpeas and chickpea flour to make so many great recipes, like falafel, socca, quiche, eggless omelettes, taco filling, salad toppings, sandwich fillings, curries, hummus, muffins, and desserts. They are pretty limitless in terms of how they can be used. The best part is that chickpeas require little cooking time. I like to buy them in bulk from Whole foods and pre-soak them overnight, but I also purchase them in BPA-free cans when I need a super quick fix. You can even reuse their soaking water to make sweet desserts. Have you heard of aqua faba? It’s amazing!
Today, I’m talking about the Crispy Chickpea. This recipe can be made in so many different flavors, but today it’s all about the “Cheezy” factor. I use this recipe as a crouton replacement on top of my vegan Caesar salad and as a key ingredient in my chop salad. And, just being honest, sometimes I just cook up a batch to munch on while watching a movie.
This recipe is:
"cheezy" crispy chickpeas
- 1 cup dried chickpeas or 2 15-oz BPA-free cans
- 2 tablespoons olive oil
- 3 tablespoons nutritional yeast nutritional yeast
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt or to taste
- mild red pepper flakes, like Aleppo (optional)
- PREPARATION. If using dried chickpeas, soak overnight, drain, rinse, and cover with water in a medium saucepan. Bring to a boil, then turn down to medium heat and cook until tender, usually around 45 minutes. Drain and set aside to cool. I like to remove skins after I cook them, this step is optional and more time-consuming.
- OVEN. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- INGREDIENTS. Mix all ingredients together in a large bowl until the chickpeas are evenly coated with the flavorings.
- TASTE. Add seasoning to your taste, if needed.
- BAKE. Spread chickpeas out evenly onto the prepared baking sheet, and roast 35-40 minutes, until crisp and golden. Tossing a few times during baking helps to prevent uneven browning.
- COOL. Allow to sit and cool a bit before eating.
Didn't soak overnight? That's okay. Just use the quick soak method.
- RINSE. Pour the dried garbanzo beans into a colander and rinse them under cool running water. Check and discard any stones or other debris. Drain.
- TRANSFER. Put garbanzo beans in a saucepan and cover with 2 inches of water.
- BOIL. Bring the water to a boil over high heat. Boil the beans for 1 minute, then remove the pot from the heat.
- SOAK FOR ONE HOUR. Cover with a lid and let the beans soak in the warm water for one hour.
- DRAIN. Drain the beans into a colander. Rinse and begin to cook according to your recipe.
Courses sides, toppings, snacks