During this quarantine, I've become obsessed with crispy chickpeas. I eat them in salads, in bowls, and often on their own as a snack. They are absolutely delicious, so easy to make, inexpensive, and packed with fiber, vitamins, and minerals.
*DISCLAIMER*
You do need an air fryer to make these chickpeas, unless you have tons of patience to make them in a oven. My air fryer has been a LIFE SAVER during this quarantine. If you don't have one, I highly recommend buying one. I use a Power XL Air Fryer that can be purchased on Amazon.
To Make Crispy Chickpeas...
Open, rinse, and drain a can of garbanzo beans. Spread them out on a dry paper towel, and pat dry. Toss chickpeas in a bowl with a bit of avocado oil or olive oil. Season with salt, pepper, and garlic powder. Then, add chickpeas to an air fryer basket. Set air fryer to 400°F for 15-20 minutes. Every 5 minutes, use a spoon to toss chickpeas, ensuring all chickpeas get crispy.
Enjoy Simple Chickpeas....
1. By the Handful
2. Spiced up - Buffalo Style
Wash, drain, and dry chickpeas. Follow all instructions as previously mentioned. Instead of seasoning with salt, pepper, and garlic powder, toss them in a bit of olive oil and buffalo sauce. I used Noble Made Medium Buffalo Sauce.
3. Crispy Chickpea and Avocado Salad (Full Recipe Linked Here)
Prepare my Simple Crispy Chickpeas, then toss in a salad bowl with curly kale, avocado, red onion, a little salt, pepper, and Trader Joe's fresh green goddess dressing. Enjoy as is, or top with salmon. Simply season salmon with salt, pepper, and fresh lemon. Then bake at 425°F for 15-18 minutes.
4. Vegan Sweet Potato and Chickpea Bowl (Full Recipe Here)
Prepare chickpeas according to my Simple Crispy Chickpea recipe, adding in a generous amount of turmeric. While chickpeas are toasting, sauté sweet potato ribbons with avocado oil, turmeric, garlic powder, and salt and pepper. After about 5 minutes, add in carrot spirals and more seasoning as needed. Cook for 2-3 minutes then remove from heat.
To serve, layer a dinner bowl with a base of warm cooked lentils. Then, top with some fresh spinach, crispy chickpeas, and the carrot spiral/sweet potato ribbon mixture. Finally, top the bowl off with Trader Joe's Carrot Miso Ginger Fresh Salad Dressing.
I'm curious to hear - have you tried crispy chickpeas in the past? If so what's your favorite way to eat them?
XX
Delaney
