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–+ servings

Breaded Chickpeas with Lemon Dill Dip

5 | 2 reviews
These crispy chickpeas are coated in nutritional yeast and spices to really oomph up their flavor and texture. They are vegan, gluten-free, packed with protein, and great as a snack or a full meal!
Prep Time 10 minutes
Cook Time 17 minutes
Servings: 6 servings

Equipment

Ingredients

For the chickpeas
  • 2 (15-ounce) cans of chickpeas, drained and rinsed, but not dried
  • 1/4 cup nutritional yeast
  • 3 tablespoons gluten-free all-purpose flour
  • 1/2 teaspoon each of ground cumin, coriander, smoked paprika and Aleppo pepper
  • 1 teaspoon Diamond Crystal kosher salt
  • 2 tablespoons extra virgin olive oil
For the lemon dill cashew cream
  • 1/2 cup raw cashews, see note
  • 2 tablespoons freshly chopped dill
  • 2 garlic cloves, grated
  • 1 small lemon, for juicing
  • 2 tablespoons extra virgin olive oil
  • Diamond Crystal kosher salt and freshly ground black pepper

Instructions 

  1. Set a rack to the center of the oven and preheat to 375°F.
  2. Drain and rinse the chickpeas, but don't dry them off. Let them stay slightly damp and add them to a large bowl.
  3. Add in the nutritional yeast, flour, spices and salt and mix lightly with your hands until they are all coated in the mixture.
  4. Transfer the chickpeas to an unlined baking sheet and drizzle with the olive oil. Gently mix with your hands to coat them in the oil, but be careful not to mix too much, or else you risk losing some of the breading.
  5. Roast the chickpeas in the oven for 20-22 minutes, or until they are dark golden and crisp.
  6. While the chickpeas are roasting, prepare the dip.
  7. Cover the cashews with boiling water and let them sit for five minutes.
  8. Drain the cashews and add them to a small blender with 1/4 cup cool water. Blend until smooth. If you have a larger blender, you may need to double the amount of this recipe in order to get a smooth blend.
  9. When the cashews are a creamy consistency, add them to a small bowl. Add in the dill, garlic, juice from one lemon and olive oil. Mix to combine and season with salt and pepper to taste.
  10. When the chickpeas are out of the oven, serve alongside the dipping sauce. Enjoy warm!

Notes

NOTE: If you don't feel in the mood to make the cashew cream, you can always sub in 1/2 cup of greek yogurt instead!