Chickpea breadcrumbs, made with canned chickpeas, are grain-free, oil-free, & bread-free! High-protein, oil-free, frugal, and easy-to-make, they are every bit as delicious & versatile as traditional bread crumbs.
- 2 15-ounce (425 g) cans chickpeas (see notes for options)
- Preheat oven to 350F (175C).
- Rinse and drain the chickpeas in a colander or mesh sieve, shaking off excess water. Transfer the chickpeas to a clean, dry dishtowel or several layers of paper towels. Blot until dry (discard any loosened skins).
- Spread the chickpeas on a large rimmed baking sheet. Bake in the preheated oven for 40 minutes until light golden brown and dry to the touch. Cool on the baking sheet for 10 minutes (keep oven on).
- Transfer the chickpeas to the bowl of a food processor. Pulse into fine crumbs, stopping once or twice to scrape the bowl. Spread in an even layer on the same baking sheet.
- Return the baking sheet to the 350F oven to bake for 10 minutes. Turn off the heat, leaving the chickpea crumbs in the oven for an hour longer (to dry).
- Remove the crumbs from the oven and cool completely. Transfer to an airtight storage container.
Storage: Store the crumbs in an airtight storage container at cool room temperature for 1 month or freezer for up to 6 months.
Home-Cooked Chickpeas: Home cooked chickpeas can be used in the recipe. You will need approximately 3 and 1/4 cups of drained chickpeas.
Sodium Note: To reduce sodium, use canned chickpeas that are lower sodium or no added sodium. If using home cooked chickpeas, prepare the chickpeas with little or not salt.
- Category: Essential Basics
- Method: Baking
- Cuisine: American
- Serving Size: 2 tablespoons
- Calories: 73
- Sugar: 2.1 g
- Sodium: 102 mg
- Fat: 1.2 g
- Saturated Fat: 0.1 g
- Carbohydrates: 12.2 g
- Fiber: 3.4 g
- Protein: 3.9 g
- Cholesterol: 0 mg
Keywords: chickpeas, garbanzo beans, chickpea crumbs, grain-free, gluten-free, chickpea breadcrumbs, oil-free, 1-ingredient, ,