Chickpea breadcrumbs are a single ingredient gluten-free and grain-free breadcrumb alternative. You can use them in place of breadcrumbs in any recipe to add flavor, protein, and fiber while keeping the same crunchy breadcrumb texture.
Preheat the oven to 350°F/175°C.
Add the soaked chickpeas into the food processor. Pulse until the chickpeas are finely minced. Do not over-pulse - the mixture should be coarse, not smooth/paste-y,
Add the pulsed chickpeas onto a baking sheet and spread them out with a spatula into an even layer.
Roast the chickpeas for 15-20 minutes, until dry to the touch.
Transfer the roasted chickpeas back into the food processor and pulse into fine crumbs. If you're seasoning the crumbs, add the salt and seasonings now.
Add the chickpea crumbs back onto the baking sheet and roast for 15-20 more minutes, until completely dry. (If the chickpea crumbs are still moist at this point, turn the oven off, and leave the baking sheet in the hot oven for additional 30 minutes, until completely dry.)
Store the chickpea crumbs in an air-tight container in the refrigerator. For longer term storage, freeze in an airtight container for up to 3 months.
*You can also use 2 (15 oz.) cans of chickpeas.
*Soak the chickpeas in water for 24 hours so they soften up. When the chickpeas are soaked, drain the water, rinse the chickpeas thoroughly, and use as instructed.
*1 cup dried chickpeas yields about 2.5 cups soaked chickpeas.
**Prep time does not include soaking the chickpeas (24 hours).