The Crunchy Homemade Topping I’m Adding to Salads, Soups, and More
In the video, Doiron sprinkles what at first appears to be crispy toasted breadcrumbs or chopped peanuts on a shredded Brussels sprout salad. A few seconds into the video, though, I realized that the topping was made from chickpeas! Doiron first pulses the chickpeas in a food processor to give them a coarse breadcrumb-like texture, then mixes them with salt, za’atar, and a lot of olive oil, before roasting them in the oven. The result is a super-crunchy topper that adds a perfect textural element to the salad.
I was eager to try this simple hack at home and luckily I had some chickpeas, olive oil, and salt on hand. I drained and rinsed the chickpeas and patted them dry with a paper towel before adding them to the food processor.
Here’s the most crucial part: Be sure to not over-process the chickpeas — you want a texture that’s crumbly and not pasty. I found that no more than three quick pulses in the food processor was the magic spot.
Because I didn’t have za’atar on hand, I used a mixture of garlic powder, onion powder, cumin, and a small pinch of red pepper flakes. When the mixture came together, I simply spread it out on a parchment-lined baking sheet and roasted it in the oven at 475 ˚F until the chickpeas were crunchy and slightly browned, about 25 minutes.
I’ll definitely be making these crunchy chickpea crumbles again to use as a topper for salads, soups, pastas, or even just a quick snack!