Ingredients
Scale
- 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
Instructions
- Preheat oven to 325 degrees and line a baking sheet with parchment paper.
- Drain and rinse chickpeas, shaking to remove excess water. Spread them in an even layer on the 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 them cool completely.
- Add the chickpeas and all spices 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). Enjoy!
- Prep Time: 15
- Cook Time: 90