Chick Pea Crumble
Ok, I know this may not sound so appetizing, but it’s a tasty, crunchy topping to salads, soups and fish, not to mention, legumes are a power packed food to add into your diet.
I make these using one can at a time, I use these mostly on salads and one can gives me 4 servings
Pour the contents in a colander and rinse thoroughly
Place them on paper towels to dry
Place another paper towel on top and press down, then carefully roll the paper towel around them to really get the moisture out and when you remove the paper towel you’ll notice this
The “skins” release from the bean, I try to get as many off as possible, you may need to roll the paper towel over them again to loosen them, The skins just don’t seem to crisp the way that the crumble will with them removed
Place the chickpeas in a food processor or small chopper
Pulse into a crumbly texture not too fine
Spread them onto a parchment lined cooking sheet in a thin layer
Give them a generous spray of your favorite oil I like to use avocado oil
This is the combination of spices I like to use for a flavorful and spicy mix
Preheat oven to 400° and cook for 15 minutes watching to make sure that they do not burn oven times may vary
They should be nice and crispy when you remove them from the oven, let them cool completely
I store in a simple plastic bag.
Chick Pea Crumble
Recipe details
- 4 Servings
- Prep time: 25 Minutes Cook time: 15 Minutes Total time: 40 min
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