Preheat the oven to 400° F. Line a large baking sheet with parchment paper and set aside.
Drain and rinse the chickpeas in a strainer. There may be some foam as you are rinsing them, and this is normal! Just rinse until the water runs clear.
Pat the chickpeas as dry as possible with paper towels. Some of the skins may come off as you are doing this, and you can just discard those.
Add them to the lined baking sheet. Drizzle with olive oil, pepper, and Italian seasoning. Toss to coat them thoroughly.
Roast the chickpeas for 20-30 minutes, tossing them halfway through with a spatula to ensure even browning. Remove from the oven when they are golden and crisp.
Let the chickpeas cool slightly for 5 minutes, then chop on a cutting board into a coarse crumb. Serve immediately on salads, pasta dishes, or beans.
Store any remaining breadcrumbs in an airtight container in the fridge for up to 1 week.
To reheat, place a skillet over medium heat. Add a light coating of olive oil to the skillet. Place the breadcrumbs on top in a thin layer, then toast for 5-6 minutes, stirring occasionally, until they are fragrant, golden and crisp again.
Nutitrion
Serving Size: 2 tablespoons
Calories: 63 kcal
Carbohydrates: 8.1 g
Protein: 1.8 g
Fat: 2.9 g
Saturated Fat: 0.4 g
Sodium: 118 mg
Reviews
Ryan on 2020-08-11 (5 stars): As a sports performance dietitian, I love when I can find new and easy recipes that I can give my clients to help them get more legumes in their diet. So good for fullness and a great fuel source! These look like a great option for salads. Thanks for posting this!
