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
Preheat oven to 325 degrees.
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).
Bake for 1.5 hours, or until the chickpeas are turning golden brown at the bottom, and are very crispy. Let cool completely.
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.