RECIPE: Parmesan Crusted Chickpeas

Anytime I’m able to sneak a little extra protein into Willow’s food, I do it. I’ve gotten a lot of questions about why we’re so protein obsessed and when it comes to Willow, we need to make sure she’s getting enough. Our naturopath concluded last year that Willow struggles with protein absorption, so her meals and snacks usually involve a little protein boost. She also used to struggle with moods and meltdowns frequently (several times a day), but when we began to keep up with her protein intake and more snacks, her moods became balanced and she could better convey what she wanted or needed. Amazing what a little change in daily routine will do. I’m working on a post that lists our favorite protein packed snacks and meals that are Willow-approved (aka picky eater approved)!

OK, moving on to this little addictive snack! We LOVE roasted chickpeas, especially when they’re crispy. The possibilities are endless with flavor ideas and ways to eat them – on salad, soup, pizza, pasta or just by the handful. I think it’s safe to say that roasted chickpeas are a favorite snack here in our house!

In my quest to give these a little protein boost, I got hit with the idea to toss them in homemade vegan parmesan!

PARMESAN CRUSTED CHICKPEAS: {gluten-free, soy-free, oil-free, vegan}

What you need:

• 3 cups of cooked chickpeas*
• 2 teaspoons melted coconut oil (or low sodium veggie broth for an oil-free option)**
• 3-4 Tablespoons Vegan Parmesan (store bought or my recipe below)
• 1/4 tsp (or more) smoked paprika
• salt to taste

*rinsed, dried thoroughly and I recommend removing the skins for an extra crispy chickpea! We prefer buying dried beans and cooking them up on our own as opposed to using canned or boxed – they taste so much better!

**I have tried both methods, but found that the use of coconut oil created not only a crispier chickpea, but I also preferred the flavor from the coconut oil mixed with the parmesan.

For the parmesan:

Makes approx 3/4 cups worth, so you’ll have leftovers; best if stored in a glass jar, refrigerated.

 

 

• 1/2 cup raw cashews
• 2 Tablespoons raw hemp seeds
• 1-2 Tablespoons unfortified nutritional yeast (optional, but I recommend)
• 1/4 teaspoon granulated garlic
• salt to taste

How to:

1. Preheat oven to 375° and line a baking sheet with unbleached parchment paper.
2. In a food processor, pulse your cashews, hemp seeds, garlic, nutritional yeast and salt until it is finely ground, almost powder-like. If you have a nut/spice grinder, you can also use that (in small batches) which works better to achieve a fine powder-like consistency.
3. In a medium bowl, toss your chickpeas with the melted coconut oil or veggie broth until evenly coated. Then add in desired amount of vegan parmesan and paprika if using. You can also add extra salt if you’d like. Stir with a spatula until well combined and then spread out in a single layer on your baking sheet.
4. Roast for 15-20 minutes; shake the pan or stir around the chickpeas and roast for another 15-20 minutes or until crispy.
5. Remove from oven and ENJOY! You can also sprinkle them with extra vegan parmesan, like we did. Allow them to cool completely before storing away any leftovers. We store our leftovers in a sealed glass Mason jar.

Thanks for stopping by!

❤