I have many nemeses in the culinary world, and this is one of them.
Perhaps you’ve heard of roasted chickpeas before and you would expect them to be nice and crispy, right? Hot oven = crispy skin. But when you go to make them, they’re not very crispy at all. I’m not exactly sure of the science behind this, but all I know is that if you cook them for too long they will completely dry out; if you under cook them they will be soft, not crispy.
Then I read somewhere that the secret is to remove the outer skin from each and every bean. Apparently, this is the culprit. I’ve done this once before when I was on a quest to make creamy hummus, and it’s a total pain. Never again.
Honestly, I’d rather scrub a bathtub.
And then I had an epiphany… I was making chicken cutlets for the kids the other day when I thought, I should just bread the darn things! I will create a crispy layer for the outside while the inside stays soft and creamy.
Here’s what I do:
Rinse, drain, and dry the chickpeas as best as you can. Make peace with the fact that they will never be completely dry (this is OK). Roll them in flour. I found that this was a necessary step in order to soak up the extra moisture. Coat them in egg wash. This will help the crumbs stick to the beans. Dust in seasoned bread crumbs, parmesan cheese & spices. Place onto a rimmed baking sheet and spray the heck out of them with cooking spray. A nice even application will yield golden, crispy beans. Bake @425 for 15 minutes.
If you follow these steps, you will have beautiful roasted chickpeas every time. They are especially good with a squeeze of lemon over the top. Use this recipe as a base for adding your own seasonings too. It’s a wonderful and healthy alternative to a bag of chips! Serve warm.
Here’s the link to my parmesan + herb version.
- I use whole wheat seasoned breadcrumbs in this recipe, however Panko breadcrumbs would be good as well. Just make sure that they’re seasoned for the best flavor.
- When setting up your breading station, shallow bowls are ideal. The wide surface area makes it easier to roll the beans around.
- Try these crispy chickpeas in salads and soup.
- 1x 14 oz. can of chickpeas
- ¼ c. flour
- ¼ tsp. garlic powder
- ½ tsp. sweet smoked paprika
- ¼ c. ground parmesan cheese
- ½ c. Italian-style whole wheat seasoned bread crumbs*
- salt + pepper
- olive oil cooking spray
- 1 egg, lightly beaten
- splash of water
- 1 lemon
- Preheat your oven to 425 F. Coat a rimmed baking sheet with olive oil spray.
- Rinse and drain the chickpeas. Pat dry with paper towels as best you can (they will not be completely dry).
- For the egg wash, lightly beat the egg and water in a bowl. Set aside.
- Place the flour into a bowl.
- Combine the garlic powder, paprika, parmesan cheese and bread crumbs. Mix well until everything is blended together.
- To bread the chickpeas, you will need to work in batches. Begin by rolling a small portion in flour shaking off any excess as you go.
- Coat them in the egg wash, draining off the extra liquid.
- Add them to the bread crumb mixture. Toss well with your hands so that they are evenly coated. Repeat this process until you have used up all of the beans.
- Place the chickpeas onto the prepared baking sheet.
- Coat thoroughly with olive oil spray. Shake the pan once or twice to move them around and spray the beans again. They key to a golden crust it to make sure that they have an even application of oil.
- Bake for 15 minutes, tossing once halfway through cooking time.
- Remove from the oven and season with salt + pepper.
- Serve warm with a squeeze of lemon (if desired).