Cajun Crispy Breaded Chickpeas
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
Olive oil (or any oil)
- 1 can chickpeas, drained and outer layers removed
- 1/2 cup almond flour
- 2 tablespoon Cajun seasoning
- 1 tablespoon olive oil (or any oil)
- Preheat the oven to 375 degrees Fahrenheit.
- Spread the chickpeas out on a baking sheet and roast them dry for 30 mins, shaking them around a bit.
- Mix together the almond flour and Cajun seasoning in a small bowl.
- Remove from oven and place in a bowl. Toss with olive oil.
- Add the almond flour mixture and coat the beans.
- Spread the bean out on a piece of parchment paper on a cookie sheet and bake for another 10-15 minutes until crisp on the outside.