Chickpea Crumbs
Chickpea breadcrumbs are a single ingredient gluten-free and grain-free breadcrumb alternative. You can use chickpea crumbs in place of classic breadcrumbs in any recipe to add flavor, protein, and fiber while keeping the same crunchy breadcrumb texture.
Servings: 6 (1/6-cup servings)
Calories: 121kcal
Ingredients
- 1 cup dried chickpeas , soaked*
- 2 tsp. Italian seasoning (optional)
- 1/4 tsp. garlic powder (optional)
- 1/4 tsp. salt (optional)
Instructions
- Preheat the oven. Arrange a rack in the middle of the oven. Heat the oven to 350°F/176°C.
- Process. Add the soaked chickpeas into a food processor and pulse them until chopped. If you're using cooked chickpeas, be careful not to purée the chickpeas. The chickpeas should be coarse, not smooth/paste-y,
- Bake. Spread the processed chickpeas into a single layer on a baking sheet, and bake until dry to the touch, for 15-20 minutes. Make sure the chickpeas aren't too crowded otherwise they won't dry out properly. Use two baking sheets if needed.
- Process. Transfer the baked chickpeas into the food processor once again (the chickpeas will be somewhat clumped together at this point) and process them until you get a breadcrumb-like texture. The texture will depend on what you're using the chickpea crumbs for. If the purpose is coating or binding, do a finer pulse (I usually use my Vitamix to do the final pulse). If the purpose is topping pasta or other dishes, you can do a coarser pulse.
- Bake (optional). If the chickpea crumbs are still moist at this point, transfer them back onto the baking sheet and bake them until completely dry, 10-15 minutes. Alternatively, you can also leave the baking sheet in the hot oven (that has been turned off) for additional 20-30 minutes.
- Season (optional). If you'd like to season the chickpea crumbs, add the dried herbs, garlic powder, and salt and toss until combined.
- Store. Chickpea crumbs keep well in an air-tight container in the refrigerator for up to 1 month. For longer term storage, freeze in an airtight container for up to 6 months.
Notes
*1 cup/200 g dried chickpeas yields about 2.5 cups/410 g soaked chickpeas. You can also use 2 (15 oz./425 g) cans of chickpeas.
*Soak the chickpeas for ~ 24 hours. Drain, rinse, and use as instructed.
**Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
Nutrition
Serving: 1of 6 | Calories: 121kcal | Carbohydrates: 20g | Protein: 6g | Fat: 2g | Fiber: 6g | Sugar: 4g