Gluten Free Chickpea Breadcrumbs

dinnergluten free

I’m a huge fan of texture in my food; I love topping pretty much anything with toasted nuts or seeds to get that crunch in every bite (the garlicky hemp seed gremolata in my book is probably my favorite topper—I eat it by the spoonful).

Sometimes, though, you don’t want nuts or seeds. Maybe you’re allergic, or you’re sick of them, or you need something slightly more powdery, with more ability to act as a binder rather than just provide a bit of crunch. That’s where these chickpea breadcrumbs come in.

I’ve seen chickpea breadcrumbs in stores—there’s one brand, I believe, that makes them—but after scouring the internet, I could find literally zero recipes for them, which shocked me. It seemed easy enough—roast the chickpeas at a low temp until they’re super dry, then pulse them in a food processor—but even I was surprised at just how well these worked.

With Italian herb seasoning, garlic powder, and a little bit of salt, these perfectly mimic those canned breadcrumbs that are oh so savory and addictive—but they’re entirely gluten-free, and packed with protein and fiber.

They’ll keep in a covered container for a few weeks at room temperature, so make a big batch and then use ’em to top pasta, to “bread” chicken tenders, to add crunch and interest to salad, to bind meatballs…the only limit is your imagination (right now, I’m loving them on top of garlicky-kale sauce-coated Trader Joe’s cauliflower gnocchi—get the super simple recipe here).


Gluten Free Chickpea Breadcrumbs

  • Author: Liz Moody
  • Prep Time: 15
  • Cook Time: 90
  • Total Time: 1 hour 45 minutes
  • Yield: 12 Cups 1x


  • 2 15 ounce cans chickpeas (I like Eden Organic, which are pressure cooked and therefore lectin free)
  • 1/4 teaspoon fine grain sea salt
  • 3 teaspoons Italian seasoning
  • 1/4 teaspoon garlic powder 


  1. Preheat oven to 325 degrees.
  2. Drain and rinse chickpeas, shaking to remove excess water. Spread them in an even layer on a parchment-lined baking sheet, making sure they’re fairly spaced out and not squished together (otherwise they won’t dry out enough).
  3. Bake for 1.5 hours, or until the chickpeas are turning golden brown at the bottom, and are very crispy. Let cool completely.
  4. Add the chickpeas, salt, Italian seasoning, and garlic powder to a food processor and pulse until the chickpeas achieve breadcrumb-like consistency (if you’re using them for binding, do a finer pulse; if you’re using them to top pasta, you can do as big or small as you’d like). Store in an airtight container at room temperature for up to 2 weeks.

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