CRISPY CHICKPEA CRUMBS
Serves 430 mins prep40 mins cook
A gluten-free salad/soup/anything topper. It’s seasoned and crunchy and I am obsessed. It’s so simple to make and it’ll keep for awhile in an airtight jar/container!
0 servings
What you need
Instructions
I use my airfryer to cook until nice and crispy, at 200* for 12-15 minutes give or take. You can also bake them at 400* until crispy. Once done and crispy, allow the chickpeas to cool off completely before adding them to the blender. Blend until “breadcrumbs” form (pulsing on and off works best, might need to stop and shake the blender once or twice). I like to leave a few whole chickpeas, but you can blend it finely if you want.View original recipe