I jokingly call these “Fuzzy Chickpeas” but I get why that might not be that appealing, but I promise, these Breaded Chickpeas with Lemon Dill Dip are DELICIOUS. They are a close cousin to breaded beans, but we zhuzh them up with nutritional yeast and a few other spices for flavor. I then like to pair them with a creamy (vegan!) lemon dill dipping sauce…because all crispy things are better with a sauce, no?
Table of contents
The ingredients you’ll need for these breaded chickpeas and dill dip
This recipe is a great go-to for a quick snack or easy appetizer. These chickpeas are a great snack to keep you feeling satisfied throughout the weekdays, and prepping them on Sundays could not be simpler. Here’s what you’ll need for these crispy chickpeas and dill dip:
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 (this will also work just fine with any regular 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
How to get chickpeas crispy
Here’s the age-old question: how do I get my chickpeas crispy? Well, my friends, luckily for you, I’m a chickpea enthusiast and know exactly how to help you! I have a few different recipes for crispy chickpeas (which you can find here), but the difference with these is that they’re breaded. If you can’t seem to get your chickpeas crispy with just oil, give this recipe a try. The breading will guarantee crunchiness every time! Here’s how to make these breaded chickpeas:
- Set a rack to the center of the oven and preheat to 375°F.
- Drain and rinse the chickpeas, but don’t dry them off. Let them stay slightly damp and add them to a large bowl.
- Add in the nutritional yeast, flour, spices and salt and mix lightly with your hands until they are all coated in the mixture.
- 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.
- Roast the chickpeas in the oven for 20-22 minutes, or until they are dark golden and crisp.
How to make the perfect cashew cream
Cashew cream is a staple for a plant-based diet and for good reason. I love how creamy cashew cream is, and even though I’m a pescatarian (not totally vegan), I much prefer cashew cream to mayonnaise. Once you know how to make a solid cashew cream, it’ll be something that you’ll always want to have on hand. Here’s how to make the perfect cashew cream:
- Cover the cashews with boiling water and let them sit for five minutes.
- 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.
To turn the cashew cream into the lemon and dill dip, simply put the cashew cream to a small bowl and add in the dill, garlic, juice from one lemon and olive oil. Mix to combine and season with salt and pepper to taste.
FAQ
Yes! To make these chickpeas in the air fryer, be sure to give them plenty of space (you might need to cook them in batches). If the chickpeas are stacked on each other, the breading might not get completely crispy and the chickpeas will come out soggy. Give them room, they’ll turn out great!
Absolutely. One of my favorites is butter beans because of their size and texture, but you can use any beans for this recipe.
I would opt for parsley for this dip because of its vegetal, slightly bitter edge. Lemon and parsley are always a good match!
Looking for more bean recipes?
I have plenty of bean snacks to choose from!
And that’s everything for this Breaded Chickpeas with Lemon Dill Dip!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Breaded Chickpeas with Lemon Dill Dip
Equipment
- 1 small blender
- 1 half sheet pan
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
- Set a rack to the center of the oven and preheat to 375°F.
- Drain and rinse the chickpeas, but don't dry them off. Let them stay slightly damp and add them to a large bowl.
- Add in the nutritional yeast, flour, spices and salt and mix lightly with your hands until they are all coated in the mixture.
- 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.
- Roast the chickpeas in the oven for 20-22 minutes, or until they are dark golden and crisp.
- While the chickpeas are roasting, prepare the dip.
- Cover the cashews with boiling water and let them sit for five minutes.
- 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.
- 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.
- When the chickpeas are out of the oven, serve alongside the dipping sauce. Enjoy warm!
This looks great! Would an alternate like almond flour or coconut flour work in place of the GF flour?
I haven’t personally tested it with those varieties, but whole wheat flour is a sub I use all the time! Though if you only have those two alternatives, I’d opt for almond over coconut 🙂
What is Aleppo pepper?
It’s a type of dried red pepper flake you can find in the spice section of your grocery store! You can also sub this for a similar type of spice such as sumac or ground harissa 🙂
Loved this recipe! I served it hummus style with the sauce on the bottom and the crispy chickpeas around the dish at a dinner party and it was a huge hit!
The flavor is incredible! We subbed yogurt for the dip and it was great. Would also recommend tossing in some buffalo sauce. I needed to increase the bake time a little to get it as crisp as I would like.