Inroduction

About this Recipe

By: Caitlin Greene

These breaded chickpeas have become one of my favorite recipes for a meatless meal. They are packed with flavor and the outside gets nice and crispy with a crunchy inside. I use almond meal to bread these and I personally think that it adds the best flavor, but you could experiment with different flours if you’d like. I typically season these with a Cajun seasoning, but I have done garlic and herb seasonings as well as taco seasoning. They are all delicious. Have fun with the flavors if you don’t have any Cajun seasoning. They are just as good with some paprika and salt. Don’t skimp on the seasoning though, because this is the best part!

Chickpeas are one of my favorite vegan proteins. I have to admit, I don’t eat a lot of beans because my body doesn’t love them, but I certainly love them! Because my body doesn’t love them, I take various steps to make them easier to digest. When I’m using canned chickpeas I always remove the skins of them. This makes them a bit easier for the body. My tip: use a paper towel and place the beans inside, then fold it over and gently rub the towel back and forth while pressing hands together. The outsides of the chickpeas seem to fall right off. I used canned chickpeas for this recipe, but you could sub with soaked and cooked dried beans. Be sure to take the first step and bake them beforehand, it makes a difference with the crunch.

What You’ll Need For This Recipe:
Chickpeas, drained and outer layers removed
Almond flour
Cajun seasoning
Olive oil (or any oil)